12 large fresh prawns, cleaned, peeled, and deveined
2 tablespoons olive oil
2 clove garlic, smashed
2 shallots, diced finely
30ml anisette liqueur or sambucca/ouzo
1 teaspoon fennel seed
1 tablespoon tomato paste
Pinch cayenne pepper
3 large tomatoes, blanched, peeled and chopped
100ml fish stock
2 tablespoons unsalted butter, diced
1 tablespoons lemon zest
Squeeze of lemon
Sea salt and cracked black pepper to taste
1 teaspoon chopped fennel fronds, or extra fennel
Heat a large fry pan over medium-high heat. Add 1 tablespoon of the olive oil, add prawns and toss and colour up for about 1-2 minutes. Set aside.
Heat another tablespoon of oil in the pan and add the shallots and garlic, and sauté for a few minutes. Add the liqueur and flame off all the alcohol, then add the fennel seeds.
Add tomato paste, and tomatoes and a pinch of cayenne and any juice from the prawns, then add the prawns and cook about two minutes, adding fish stock to make a sauce. Season with salt and black pepper.
Add the butter and lemon zest, and turn off the heat. Swirl the pan until all the butter is incorporated.
Add a squeeze of lemon juice, and season with sea salt and pepper. Garnish with chopped fennel fronds, or shaved raw fennel.
Serve with bread or rice.