1 fresh green chilli, finely chopped
a few sprigs chopped fresh dill
1 baby bulb fresh fennel, thinly sliced
1 heaped tbsp chopped fresh coriander
2–3 garlic cloves, finely chopped
1 small leek, cut into thin slices washed and drained
2–3 small shallots, halved, cored and chopped
200g tin chopped tomatoes, puréed to a fine paste if possible
2 bay leaves
salt and freshly ground black pepper
1 tsp red chilli powder
1 heaped tsp cumin seeds, finely chopped
150–200ml/5–7fl oz white wine or rosé
2 heaped tbsp butter, softened
50 clams, scrubbed and debearded
500g/1lb 2oz haddock fillet, cut into bite-sized pieces
50 mussels, scrubbed and debearded
crusty bread, to serve