Bouillabaisse

Ingredients:

900g/2lb mixed fish and shellfish, e.g. monkfish, red mullet, John Dory, bass, prawns
few saffron strands
60ml/4tbsp olive oil
3 medium onions, skinned and sliced
1 celery stick, trimmed and chopped
225g/8oz tomatoes, skinned and sliced
2 garlic cloves, skinned and crushed
1 bay leaf
2.5 ml /½ level tsp fennel
few fresh parsley sprigs
finely shredded zest of ½ an orange
salt and pepper
french bread, to serve

1. Clean and wash the fish and pat dry with absorbent kitchen paper. Skin and fillet if necessary, then cut into fairly large, thick pieces. If using shellfish, remove them from their shells.
2. Put the saffron in a small bowl. Pour in 150ml /¼ pint boiling water and leave to soak for 30 mins.
3. Heat the oil in large saucepan, add the onions and celery and fry gently for 5 mins, until beginning to soften.
4. Stir in the tomatoes with the garlic, herbs, orange rind and seasoning.
5. Arrange the fish in a layer over the vegetables, pour over the saffron liquid and just enough water to cover the fish.
6. Bring to the boil and simmer uncovered for about 8 mins.
7. Add the shellfish and cook for a further 5-8 mins, until the fish pieces are cooked but still hold their shape. Serve with French bread.