- 1 litre organic liquid chicken or vegetable stock
- 3 star anise
- 800 g hake fillet
- 2 fennel bulbs, shaved
Place a saucepan over a medium heat and add the chicken or vegetable stock and star anise.
Slice the hake fillet into 4 portions and add to the stock, slowly bring to a simmer and gently poach for 5 minutes, or until opaque and tender but still firm.
During the last minute of poaching, shave the fennel bulbs using a vegetable peeler and add to the warm stock.
Serve immediately with a squeeze of lime juice.