Heat the oil in a wide, heavy pot.

Coarsely grind the leeks, celery, garlic, parsley and red bell pepper in a food processor and then add the ground mixture to the oil, sautéing until all the liquids evaporate.

Add the cheesecloth-wrapped fish, canned tomatoes, potatoes, wine, cayenne, cloves, bay leaves, paprika, saffron, salt and water and bring to a boil again.

Reduce the heat to medium and cook, covered, for 45 minutes.

Add the anisette or arack, the fish and the pepper, and cook another few minutes, just until the fish is cooked through.

Squeeze the cheesecloth-wrapped fish against the side of the pot to release as much liquid as you can before discarding it. Discard the bay leaves as well.

Adjust the texture and seasonings.