Heat the pot with 2 tbsp olive oil, add the onion and fennel seeds, fennel or celeriac. On medium heat, cover the lid and cook for about 10 mins.

Add garlic and harissa(or pesto) and cook for a couple of mins. Then pour in wine bring to a simmer. Cook for a few mins or wine is reduced about half.

Add tomato puree and simmer about 5 mins.

In another small pot, cook the fish stock.

Add the chickpeas and fish stock. Cook for another 10 mins.

Add fish and prawns in and cook for about 5 mins.

Add calamari in and cook for about 3 mins.

Serve with pasley.