To make the stock add the chopped garlic and onion into a pan with a little olive oil and sweat down. Add the bones, wine and cover the bones with cold water. Bring to the boil and simmer for 20 minutes, drain off the bones and reserve the stock. In a pan with a tight fitting lid, heat the olive oil, garlic, shallot and star anise. saute for a few minutes and then add the shellfish, Pernod, wine and stock. Cover and bring to the boil and simmer until the fish are open. Strain the liquor and return it back to the heat and while reducing by two thirds cook the remaining fish carefully in the stock. After each fish is cooked add it onto a oven tray and keep warm in a low oven with the shellfish. Add the sliced carrot, Pernod and leek at the reducing stage while cooking the fish. When the liquid is reduced add the cream, lime juice and zest and butter, season and remove from the heat. Add the diced tomato, black olives and plenty of choppped parsley and coriander. Season. To serve, place the seafood in the centre of the plate and serve the sauce all over and around the edge.