Big Has (aka Hasan Semay) served up tasty acqua pazza with hake, fennel and tomatoes on Saturday Kitchen.

The ingredients are: 2 hake fillets (about 150g each), skin on and pin boned, 1 fennel bulb, cut into 8 equal-sized pieces, 2 garlic cloves, sliced, 1 red chilli, chopped, 10 tiger cherry tomatoes, 6 mussels, scrubbed and debearded, 6 clams, scrubbed and debearded, 150ml white wine, 10 datterini tomatoes, small handful fresh flatleaf parsley, 2 tbsp olive oil and grilled sourdough rubbed with garlic and olive oil, to serve.

See recipes by Big Has in his book titled: Big Has HOME available from Amazon now.