Mussel, sea bass and prawn bouillabaisse

Method

1. Place the onion, garlic, fennel bulb, potatoes and half of the olive oil in a large shallow pan, cover with a lid and sweat over a low heat for about five minutes, stirring occasionally, until the vegetables are soft but not starting to brown.

2. Stir in the tomato paste, saffron and orange zest, turn up the heat and fry for 2 minutes. Then cover with just enough water to submerge the vegetables and boil gently for 5 minutes or so until the potatoes are just cooked through.

3. Toss in the mussels, cover the pan and boil for one minute. Put the prawns and filets of sea bass on top, cover, turn the heat right down and poach very gently for 4-5 minutes.

4. Once the mussels, prawns and fish are cooked, lift them onto a warmed plate. Add the remaining 3 tablespoons of olive oil to the pan and boil rapidly for 1 minute until the oil emulsifies.

5. Season well with salt and cayenne pepper, put the sea bass and shellfish back on top and serve.

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Ingredients

1 small onion, cut into chunks
3 garlic cloves, sliced
1 small fennel bulb, chopped into chunks
6 small new potatoes, thinly sliced
6 tbsp extra virgin olive oil
1 tsp tomato paste
1 pinch Saffron
3 strips dried orange zest, or 6 fresh
2 red mullet fillets, skin on, each cut into 3 pieces
24 live mussels, well scrubbed
6 large raw tiger prawns, peeled down to the tail
salt and cayenne pepper

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