Ionian Fisherman's Soup The first step is to fillet and pin bone the fish and to make a white fish stock. Reserve the fillets and carefully rinse and soak the bones to remove any blood and impurities. To a saucepan over a medium heat, gently toast the fennel seeds and pink peppercorns in a little olive oil, once sizzling add sliced leek, fennel, onion, celery and garlic and saute taking care not to colour the vegetables. Deglaze the pan with the white wine, reducing by half and then add the fish bones to the pan. Cover with water and bring to the boil before skimming off impurities. Simmer for 20 minutes.. After 20 minutes remove the fish stock from the heat and add parsley stalks, dill and half a lemon and leave to infuse for an additional 30 minutes before passing through a fine sieve and reserving. Next prepare the vegetables for the soup. Finely dice half an onion, half a stick of celery, 1 red pepper and 2 cloves of garlic In a saucepan add a splash of olive oil and set over a high heat. Add prawn shells and heads and cook until they turn colour and smell fragrant. Remove shells and set to one side, reserving the oil in the pan. Return the saucepan and oil to the heat and add the diced veugetables together with 1 tsp each of paprika and tomato puree. Fry gently to caramelise and colour the vegetables and cook out the puree. Once coloured reintroduce the prawn shells together with the remaining aromats; 1 bay leaf, 2 star anise, fennel seeds, saffron and cook for an additional two minutes before deglazing the pan with 50ml each ouzo and white wine. Add the fish stock, half a tin of tomatoes and the juice of one orange and bring to the boil before reducing to a simmer for 45 minutes After 45 minutes transfer the soup to a blender and blend on high before passing through a fine sieve. Return the soup to the pan and add the cream, adjust the seasoning and maintain on a low heat. Next prepare the potato fondants. Using an apple core prepare cylinders of potatoes about a cm in size and trim the ends so they are flat. Soak in cold water for a few minutes to remove any excess starch. To a hot pan add butter and a few threads of saffron and allow to infuse. Once the butter is foaming caramelise the potatoes on one side in the saffron butter. Once coloured flip the potatoes, basting with a little more butter and add to a hot oven to cook through. For the artichokes, bring a pan of salted water to a simmer. Add one lemon halved. Trim the stalk of the artichoke, leaving about 1 cm from the globe. Trim the tougher outer leaves of the artichokes taking care to brush with lemon to prevent browning. Cut the artichoke in half and remove the fuzzy core and add to the salted water. Cook until tender and remove from water, putting to one side. To prepare the courgettes, dice into 1cm cubes and blanch in salted boiling water for 2 minutes before shocking in ice water. Prior to serving, add a handful of shelled prawns (2 per person) the soup and poach until cooked. Finish the vegetables in a saute pan by warming through in a little butter. Finally pan fry the seasoned fish fillets in a hot pan skin side down. Once the skin is crisp, flip the fish momentarily and remove from the pan. To plate the dish take a deep pasta or risotto bowl and half fill with the soup and prawns. Add the fish fillets, potato fondants, glazed vegetables and, finish with a few sliced cherry tomatoes.