Bouillabaisse

Method

First prepare all fish. Cut salmon and snapper into chunks approx 1 inch x 1inch .

Clean prawns and make sure all mussels shells are closed. If any are open throw them in the bin.

Heat the olive oil in a large pan. Add the onion, carrot, fennel and dried chillies and cook very gently for approx 20 mins until very soft but not coloured.

Add the tomato puree, white wine and fish stock. Bring the liquid to the boil and add the bouquet garni,garlic,saffron and a pich of cayenne pepper and leave to simmer very gently for 1 hour. Leave uncovered.

Meanwhile combine the mayonaisse with the paprika.

Toast the french bread on both sides. Cover each slice of french bread with the mayonaisse mixture and set aside.

After one hour pass the soup through a fine sieve pushing as much of the liquid through as you can using the back of a ladle.

Place soup in clean pan, season with salt, pepper and cayenne pepper.

Bring soup back to a simmer.

Add the fish pieces to the soup. Simmer for two mins making sure fish is completely submerged by soup.

Place French bread with mayonaisse under grill until mayonaisse bubbles and turns slightly golden.

Add the prawns and mussels and cook until the mussles open and the prawns turn pink.

Serve the seafood and soup in warmed bowls with french bread on top