Kakavia (Cretan fisherman's soup) recipe | delicious. magazine

Ingredients

• 400g cyprus potatoes, cut into 3cm chunks
• 150g fennel bulb, trimmed and chopped, fronds reserved
• 250g carrots, finely chopped
• 200g celery, finely sliced
• 200g ripe tomatoes, roughly chopped
• 1kg hake steaks on the bone, plus a hake head – about 400g
• 1 tbsp roughly ground fennel seeds
• 400ml extra-virgin olive oil
• 200ml freshly squeezed lemon juice, plus wedges to serve
• Small bunch fresh parsley, roughly chopped, to serve
• Barley rusks or sourdough bread to serve