|½||fennel — bulb, chopped|
|1||onion — chopped|
|4||garlic — cloves, chopped|
|200 g||baby potatoes — halved|
|1 l||stock — chicken|
|400 g||tomatoes — chopped|
|salt and freshly ground black pepper|
|2,5 ml||cayenne pepper|
|200 g||prawns — deveined|
|200 g||half shell mussels — cleaned|
|200 g||hake fillet — cubed|
In a large pot over medium heat sauté the fennel, onion and garlic in hot oil until soft. Stir in the potatoes, stock, tomatoes, salt and pepper, lemon peel and cayenne pepper. Bring to the boil and simmer for 20 minutes.
Tip in the prawns, mussels and fish, cover and simmer for 8 minutes or until the fish is cooked. Check the seasoning and add a few drops of tabasco.