I used coley in this dish - it's cheap, sustainable and the texture works well provided you don't over-cook it. You could use cod or haddock but it's nice to know you're doing your bit for sustaining fish levels. There's a reason cod is more popular than coley - cod has a firmer texture and, if we're being honest, eats a little better. But - in a dish like this you can build a decent base and flavour in the sauce - the coley will cook gently and the resulting meat is moist and tasty and will have cost you half the price of cod. I also used mussels - you could use clams or other shell-fish. I love the flavour the mussels release into the sauce as they cook - there's really nothing like it. The real key to this dish, I think, is the fennel seeds. It's nice enough without them but the fennel seed gives the dish character and that slight edge that makes it more memorable. Here's what you'll need: 2 tablespoons olive oil. 1 large or 2 small fillets of coley cut into 1 to 2 inch pieces. 2 handfuls of mussels, washed, discarding any that are already opened. 1 onion, finely chopped. 1 bay leaf. 2 cloves garlic, sliced. 2 teaspoons fennel seed. 1 glass dry white wine. 4 tomatoes, chopped or pounded with a pestle and mortar. Half a pint fish stock (recipe to follow) A pinch of saffron. Flat leaf parsley, chopped. Juice of 1 lemon. Salt & black pepper. Fry the onion gently in the oil for 5 minutes. Add the garlic and the fennel seed and fry for a further minute or 2 making sure the onions and garlic don't burn. Add the wine and reduce for a minute or 2. Now add the tomatoes, cook for a minute and add the stock, bay leaf and saffron. Cook for 15 minutes over a gentle heat. The good thing about a dish like this is that you can fine-tune the sauce before adding the fish. So - season the sauce to your liking. Maybe add a pinch of chilli flakes if you fancy a slight kick to the dish. Once you're happy with the sauce, add the fish. Do this gently - don't stir the fish in too much. Cover the pan and cook for a minute or two. Now add the mussels - cook until the mussels are opened - this will be a further minute or two. Add some parsley and a squeeze of lemon. This is a super tasty fish stew - it's all about the stock and mopping it up with some bread. Perfect to share.