Light broth with anise notes, fresh tomatoes, and locally caught red mullet.
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In a large heavy-bottomed pot, heat 2 tablespoons of olive oil and sear the prawn heads until bright red, then discard the heads to leave a flavorful oil.
Add the remaining olive oil, onion, and fennel to the pot, sautéing over medium heat until softened and translucent, about 6 minutes.
Stir in the sliced garlic and cook for 1 minute until fragrant, then pour in the Ouzo to deglaze the pan, scraping up any browned bits.
Add the grated tomatoes, saffron, and fish stock; bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
Season the broth with salt and pepper, then carefully slide the red mullet fillets into the simmering liquid.
After 2 minutes, add the prawns to the pot and continue to simmer for an additional 3 minutes until the fish is opaque and prawns are pink.
Remove from heat immediately to prevent overcooking the delicate seafood.
Garnish with fresh dill and a drizzle of raw olive oil before serving in warm bowls.
