Cook the onion and fennel in some olive oil for about 8 minutes until the onion becomes soft. Pour over a little water if they begin to stick.
Add the garlic and cook for a further 3 minutes.
Add the wine and bay leaf. Bring to a rapid simmer and allow to reduce down until a couple of tablespoons of liquid remain.
Add the tomatoes and cook down. Crush them with the back of a wooden spoon.
Add the white fish and squid, cover with the stock and add the star anise. Simmer for 10-12 minutes.
Add the prawns, clams and scallops, simmer for 7-8 minutes or until cooked through.
While the prawns are cooking, make the rouille.
Serve with slices of baguette and rouille.
For the rouille
In a small processor, soak the bread in the fish stock with the garlic, cayenne pepper and saffron for a few minutes
Blitz until smooth. Add the yolk and continue to blitz.
Slowly drizzle in the olive oil until it becomes thick like a mayonnaise.
Recipe by Jody Spencer
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