When the fish broth
has reduced to about 6 cups, remove from the heat and strain into a clean pan. Add the pernod, taste
accordingly. Return to a simmer and add the monkfish, mussels
, sea bass
and red mullet
. Bring back up to a simmer and add the prawns. Cook
for a further 2 minutes or until the mussels
have opened and the prawns have turned pink.