Seafood broth

For the stock

• 3 sticks celery
• 1 large onion
• 1 bulb fennel
• 1 leek
• 0 turbot bones
• 2 star anise
• 1 big bunch parsley
• 1 stick liquorice
• 2 dried chillies
• 1 head garlic
• 0 slices lemon
• 0 Soy sauce

To finish

• 1 sheet nori
• 1 mandarin

Step 1
Put all the stock ingredients bar the turbot cheeks and head meat in a big pot, add just enough filtered water to cover and bring to a boil.

Step 2
Simmer for five minutes, remove from the heat, add the fish, and leave to cool and infuse for three hours.

Step 3
Lift out the fish and set aside, then strain the stock into a clean pot (reserve the veg if you're serving it as a side dish for the main course).

Step 4
Taste the stock, add a teaspoon of soy sauce, taste again, and add more soy, tasting in between each addition, until the soy has added depth but is not too obvious a presence.

Step 5
To serve, gently reheat the broth – don't let it boil.

Step 6
When it's hot, distribute your seafood selection, plus the cheeks and head meat, between each bowl, then add a few smaller parsley leaves, fennel fronds and celery leaves.

Step 7
Crumble some nori into the bowl.

Step 8
Rub the mandarin on a grater over each bowl, to get just a hint of zest – this both lifts the broth and works beautifully with the liquorice.

Step 9
Pour the hot broth into a large, warmed teapot, then take the bowls to the table and pour in front of your guests – the seafood in the bowl will suddenly spring to life.