Bouillabaisse

Method

1. Cook the onion and fennel in some olive oil for about 8 minutes until the onion becomes soft. Pour over a little water if they begin to stick.
2. Add the garlic and cook for a further 3 minutes.
3. Add the wine and bay leaf. Bring to a rapid simmer and allow to reduce down until a couple of tablespoons of liquid remain.
4. Add the tomatoes and cook down. Crush them with the back of a wooden spoon.
5. Add the white fish and squid, cover with the stock and add the star anise. Simmer for 10-12 minutes.
6. Add the prawns, clams and scallops, simmer for 7-8 minutes or until cooked through.
7. While the prawns are cooking, make the rouille.
8. Serve with slices of baguette and rouille.

For the rouille

1. In a small processor, soak the bread in the fish stock with the garlic, cayenne pepper and saffron for a few minutes
2. Blitz until smooth. Add the yolk and continue to blitz.
3. Slowly drizzle in the olive oil until it becomes thick like a mayonnaise.