Pan-fried hake with cous cous and pickled vegetables

Ingredients

• 4 hake fillets, 175g each piece
• 600 g Country Range Cous Cous
• 1 pint fish stock
• 3 Country Range Star Anise
• 1 Country Range Cinnamon Stick
• 2 tbsp Country Range Olive Oil
• ½ pepper, finely chopped
• 2 dsp Country Range Sultanas or Raisins
• salt
• pepper
• 25 g cucumber, sliced very thinly
• 2 radish, sliced thinly
• 20 g white 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