Preparation time: 1hr 20 mins / Cooking time: 25 mins (depending on the size of the prawns) / Serves: 4 people

Ingredients

Olive oil 2 leeks (white only, washed and sliced) 2 onions (peeled and sliced) 1 fennel bulb (sliced) 4 garlic cloves 4 plum tomatoes (seeded and chopped) 1 whole red snapper (scaled, gutted, with head removed but retained. Cut into 4 steaks through the spine) 1 large sea bass (same treatment as the snapper) 12 tiger prawns 3 bay leaves 1 orange (chopped up) A pinch of saffron A large slug of Pernod 12 new potatoes 1 lb skate wing (on the bone, should be in 4 pieces but if not divide between 4).

METHOD

Step 1: Take a large, heavy-bottomed pot and add some olive oil over a medium heat. When the oil is hot add the onion, garlic, leek and fennel and cook for about 5 minutes. Then add the tomatoes and cook for a further 4 minutes.

Step 2: Add the orange, Pernod, bay leaves, saffron, and the fish heads. Cover with water, and simmer for about an hour. Step 3: While it is simmering, set the oven to a medium high heat. Arrange the fish pieces and prawns on the bottom of a casserole dish, add seasoning and place in the fridge. Step 4: Boil the potatoes for about 12 minutes. When they are boiled, chop in half and place in the casserole with the fish. When the stock has been simmering for an hour, remove from the heat and take a mallet or rolling pin and smash up the contents of the pan, being careful not to splash yourself with hot liquid. Step 5: Take the casserole out of the fridge. Pour the stock through a fine strainer and then over the fish in the casserole dish. Place in the hot oven for about 30 minutes. Enjoy with a nice chilled bottle of Sancerre, a crusty French loaf, and three friends.

Bistro Pierre 14 Button Street, The Cavern Quarter, Liverpool. L2 6PS Tel: 0151 227 2577 www.bistropierre.com

First published in Liverpool Issue 4 (Summer 07)