Fish stew with anis, fennel, saffron and almonds recipe

In a large saucepan, heat the oil over a medium heat. When the oil is hot (just beginning to smoke), add the onion and a pinch of salt.

Lower the heat and cook the onion, stirring occasionally, until golden and sweet (about 15 minutes). Now add the fennel and cook for 10 minutes, stirring occasionally.

Then add the garlic, bay and fennel seeds and cook for 10 minutes more until it has reduced by one-third and is golden.

Pour in the anís and let the alcohol bubble away for a couple of minutes before adding the fish stock and the saffron-infused water.

Finally, add the almonds and taste for seasoning. This base can be prepared earlier and set aside until you are ready to eat.

Warm the base through over a medium heat until it is just beginning to bubble, add the monkfish and cover with a lid.

Simmer for 5 minutes, then add the clams and continue to cook until the fish is cooked through and the clams have steamed open (this should take another 3-5 minutes). Add the lemon to taste.

Sprinkle on the chopped fennel leaves or the parsley.

Extracted from Casa Moro by Sam and Sam Clark, Ebury Press, £17.50.

Photography: Simon Wheeler