Peel the onions and garlic.
Cut the fennel and stew in olive oil together with Verstegen Middle East – Lhatria Fasia and the Verstegen Saffron.
Add the tomatoes and let the liquid evaporate with the star anise.
Add the fish stock, Verstegen Thyme and Verstegen Bay Leaf and simmer gently, for 45 minutes.
Cook the shellfish quickly, strain the juice and add to the broth.
Cook the white fish in the broth & fry the prawns.
Serve the soup with the seafood.
Garnish with coriander if desired.