your stock first. First put your fennel seed
and peppercorns in a pestle and grind very small.
Dice your roasted red pepper which you have
skinned and de-seeded. Add these ingredients
together with the fish stock and liquidise.
your scallions and dice the green and red chillies.
Sauté in a little olive oil on a low
heat until they start to soften. Add mushrooms
and sauté for a further couple of minutes.
Add your stock mixture and bring to the boil
and then reduce heat to a simmer. Slice the
smoked salmon into small strips and add to pan.
Simmer for about five minutes. Remove from the
heat and leave for half an hour or until you
are ready to eat (this allows flavours to come
through without over cooking).
you are ready return to the heat to bring back
up to temperature. Add 2 to 3 fl ozs of double
cream and serve immediately on a bed of basmati
rice or over a light pasta.