• 1 red onion , sliced
• 2 carrots , diced
• 1 head fennel , very finely sliced
• 4 cloves garlic , minced
• 5cm piece ginger , cut into fine batons
• ½ bunch thyme leaves , picked
• 8 anchovy fillets
• ½ cup extra virgin olive oil
• ½ cup vermouth
• 1½ L fish stock
• 2 large potatoes , diced in 1cm cubes
• 2 zucchini , chopped
• 4 x 100g portions boneless fish fillet
• 12 King prawns , peeled and de-veined
• 6 smoked oysters
• sea salt flakes and freshlyground black pepper
• 1 bunch parsley , very finely chopped
1 Combine the onion , carrots , fennel , garlic , ginger , thyme and anchovies in a large saucepan with the extra virgin olive oil and cook gently for 5 minutes , until just softened . Pour in the vermouth and simmer for 2 minutes , then add the stock and bring to a simmer .
2 Add the potatoes and cook for 5 minutes , then mix in the zucchini , fish and prawns . Cook for 5 minutes . Ladle 1 cup of sauce with the oysters into a blender and purée until smooth . Season with salt and pepper . Return to the saucepan with the parsley , then ladle into bowls .