Nor Cal cioppino

1) Heat the oil in a large stock pot over a medium heat and saute the onions, fennel, pepper and garlic until lightly browned. Add the tomato puree and continue to cook until it browns.

2) Add the wine, tomato sauce, clam and lemon juices, water, bay leaves, chilli flakes, oregano, basil, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour.

3) Add the crab and clams to the sauce and simmer for 20 to 30 minutes. Discard clams that do not open, then add the cod and cook 4 to 5 minutes. DO NOT STIR.

4) To finish add the prawns and cook 3 to 4 minutes until they turn pink. Stir in the parsley and serve immediately with lots of fresh bread.