Haddock In Spanish Salsa Verdi
In a saucepan over a medium heat, fry your garlic in the butter and oil until golden. Add the fennel seeds and give a stir and then add two thirds of your chopped parsley. Fry it until it all goes a darker, translucent green, stirring all the time. Take off the heat and add the anchovies, stirring and mashing them into the oil. Now over a low heat stir in your flour and cook for 1 minute (as if you're making a white sauce) and add the small peas. Add the cream to the sauce and sea
Now add the sauce to the pan, and gently simmer for a further 2 minutes.