Method

• 1.
  Twist the heads off the prawns and peel off the shells, leaving tails attached. Place heads and shells in a medium bowl and set aside. Devein prawns, then add them to a medium bowl with 1 tbs oil, 1 crushed garlic clove, 1/4 tsp fine salt and plenty of freshly ground black pepper. Mix together and set prawns aside to marinate for 30 minutes or so.
• 2.
  Meanwhile, heat a large frypan with a lid over high heat. Add 1 tbs oil, the chopped fennel and a large pinch of fine salt. Fry for about 5 minutes, stirring every now and then, until browned. Transfer the fennel to a plate, wipe pan clean and return to a high heat. Add tomatoes and cook for 3 to 5 minutes, tossing the pan every now and then, until charred in places. Set tomatoes aside. Leave the pan to cool for a couple of minutes, then wipe it clean and return to a medium heat.
• 3.
  Add 2 tbs oil to the pan along with the lemon peel, tarragon and 5 chopped garlic cloves. Slowly fry over medium-low heat, stirring occasionally, for 5 minutes until the garlic is golden and the tarragon becomes bright green and crisp. Remove half the tarragon and reserve, to serve.
• 4.
  Increase the heat to medium-high, add the prawn shells and heads and fry for 7 minutes, stirring every so often until crisp and pink, adjusting the heat as necessary so garlic doesn’t begin to burn. Add the tomato paste and 1/2 tsp fine salt, and fry for another 2 minutes, stirring frequently.
• 5.
  Carefully pour in Pernod (it may flame) and let it bubble away for a minute, then add stock and 600ml water. Increase heat to high and bring to a simmer, then reduce heat to medium and simmer gently for 12 minutes, stirring occasionally. Use a potato masher to crush the prawn heads a few times as they cook, to release the flavour.
• 6.
  Meanwhile, in a separate small pan over medium heat, add the fennel seeds and 2 tbs oil and cook until the seeds begin to pop. Set aside until ready to serve.
• 7.
  Strain the stock, discarding the shells, heads and aromatics, then return to the same pan. (You should have about 775ml stock.) Add the lemon juice, chilli flakes, cooked fennel, 3/4 of the charred tomatoes and plenty of freshly ground black pepper and cook over medium-low heat for 5 minutes, or until tomatoes begin to split.
• 8.
  Stir in the couscous, bring to a simmer over medium-high heat, then reduce heat to medium. Cover pan and cook for 5 minutes, until the couscous is cooked through but still retains a bite.
• 9.
  Add the clams, cover the pan again and cook until they all open, 4 to 5 minutes. Top with the remaining charred tomatoes and set aside while you fry the prawns.
• 10.
  While the clams cook, place a large, non-stick frypan over high heat. Once very hot, add half the prawns, so as not to overcrowd pan. Fry for 1 minute 30 seconds on each side, or until crisp and golden-brown and cooked inside. Repeat with remaining prawns, reserving garlic and oil.
• 11.
  Arrange prawns, along with the garlic and any oil, over couscous in the pan, then drizzle over fennel seed oil. Top with reserved fried tarragon. Serve with lemon wedges.