Bouillabaisse

Method

Heat the olive oil in a large, heavy-bottomed pot and sauté the finely chopped onions, fennel, and garlic until softened and fragrant. Add the tinned tomatoes, fish stock, saffron, orange zest, bay leaf, and thyme, then simmer for 15 minutes to allow flavours to develop. Cut the fish into chunks and add the firmer varieties (monkfish, squid) to the pot with the mussels and prawns, simmering for 5-7 minutes until the fish is cooked through and the mussels have opened. Season with salt and pepper to taste. Serve the bouillabaisse in wide bowls with toasted slices of crusty bread and a generous dollop of rouille on each serving.