• 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.