Seafood, Fennel and Potato Stew

Method

1. Trim and thinly slice the fennel. Heat the oil in a large pan over medium heat. Add the fennel, leek and garlic. Stir in the paprika, season lightly and cook for 8 minutes, or until softened. Add the Pernod and wine and stir for 1 minute, or until reduced by a third.
2. Add the mussels, discarding any open ones. Cover and cook for 1 minute or until opened, discarding any which do not. Remove from the pan to cool; remove from the shells and set aside.
3. Add the saffron and thyme to the pan and cook for 1–2 minutes, stirring. Adjust the seasoning and transfer to a large, flameproof casserole dish.
4. Use a small sharp knife to remove the octopus heads. Grasp the bodies and push the beaks out with your index finger; remove and discard. Slit the heads and remove the gut. Mix the octopus, prawns, fish and potatoes into the stew. Cover and cook gently for 10 minutes, or until tender. Add the mussels, cover and heat through. Garnish with fennel greens and serve.