Simple bouillabaisse

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Simple bouillabaisse
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> preheat pan with splash of olive oil
#A brown onion |1/2| | chopped
#A garlic |2|cloves| crushed
^A sauté until softened
#A celery |1/2|stalk| chopped (including leaves)
#A fennel bulb |1/2| | chopped (including fronds)
^A fry until softened
^A season with salt and pepper
#A plum tomatoes |2| | chopped
#A smoked paprika |pinch| |
#A star anise |2| |
#A saffron |pinch| |
#A tomato purée |1-2|tbsp|
^A stir and cook for 5-10 minutes to soften
#A pastis |2-3|tbsp|
^A add 2 tbsp pastis and reduce, then add 1 more tbsp
#A lemon | | | juice only
#A white wine |100|ml|
^A cook down
#A fish stock |300|ml|
^A cover and simmer
#B mussels |8| | large handful
#B white wine |75|ml|
^B cook covered in hot saucepan
^B discard any unopened mussels
A#[B]
^A remove star anise
^A blend with stick blender until smooth
#A salmon |1|small fillet| skinned and cut into chunks
#A hake |1|small fillet| skinned and cut into chunks
^A simmer to poach fish until cooked
#A fresh parsley |1|bunch| chopped
^A stir through parsley
> serve in bowls with bread, drizzle with olive oil