1.Heat olive oil in a large saucepan over medium heat, add fennel and garlic and cook, stirring for 6 minutes or until softened, making sure not to colour. Add tomatoes, fish stock, white wine and lemon rind. Season with salt and bring to the boil.

2.Meanwhile, gently slash the skin on the snapper on the diagonal – this prevents the fish from curling. Then cut into four pieces.

3.Reduce the heat of fish stock and fennel mixture and add ouzo and marinara mix. Gently lay prepared red snapper fillets on top. Simmer for 3 minutes or until the fish is opaque. Taste for seasoning.

4.Ladle into bowls, topping each with red snapper and reserved finely chopped fennel tops.

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Notes

Lyndey’s note: Ouzo is traditional in Greece, however Pernod or other aniseed flavoured liqueur can be used.