Pan-fried hake with cous cous and pickled vegetables - Stir it up Magazine

Ingredients

• 1 pint fish stock
• 3 Country Range Star Anise
• 1 Country Range Cinnamon Stick
• 2 tbsp Country Range Olive Oil
• 1/2 tbsp Country Range Olive Oil
• 2 dsp Country Range Sultanas or Raisins
• salt and pepper
• 2 radish, sliced thinly
• 1 carrot, sliced thinly
• 2 dsp Country Range White Wine Vinegar
• 4 dsp caster sugar
• pinch Country Range Fennel Seed
• pinch sea salt and black pepper