Place a saucepan over a medium heat and add the chicken or vegetable stock and star anise.

Slice the hake fillet into 4 portions and add to the stock, slowly bring to a simmer and gently poach for 5 minutes, or until opaque and tender but still firm.

During the last minute of poaching, shave the fennel bulbs using a vegetable peeler and add to the warm stock.

Serve immediately with a squeeze of lime juice.