The original recipe by Yotam Ottolenghi calls for 6½ tbsp / 100 ml arak, ouzo, or Pernod. Those can be challenging to find. I substituted arak with chicken broth and the dish came out great. I also tried this dish with arak and I think both ways result in a very tasty dish. The original recipe calls for 2 fennel bulbs and clementines. This is fine if serving with rice or bulgur, as the author suggests. My version of the recipe makes a one-dish meal by adding other vegetables, such as sweet potatoes, zucchini, sweet peppers and shallots.