Prawn Saganaki with Feta, Fennel and Ouzo Recipe | Clove

Ingredients

• 4 tbsp olive oil
• 1 tsp anise seeds, crushed
• 1 fennel bulb, finely chopped, fronds (and flowers if it has some) reserved
• 3 ‒ 4 tbsp ouzo
• 16 large prawns, peeled and deveined
• 3 red chillies, fresh, deseeded, chopped
• 125 ‒ 250 ml white wine, for thinning
• flat-leaf parsley, chopped, to serve
• 3 cloves garlic, chopped
• salt, to season
• black pepper, freshly ground, to season
• 750 ml bloody useful red sauce, see my recipe
• 200 g Persian feta