Traditionally, bouillabaisse is made with the catch of the day so we invite you to experiment with what’s available from your fishmonger or supermarket. Try clams, cockles and cod instead of mussels and gurnard.
1. To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.
2. Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30–40 minutes.
3. Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids.
4. Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open).
5. Spoon the fish, prawns and mussels and sauce into warmed bowls. Serve immediately with new potatoes.