A speedy, one-pot bouillabaisse

Put the onion, garlic, fennel, tomatoes, tomato paste, potatoes, saffron, orange zest and olive oil into a large, shallow, heavy-based saucepan.

Sweat over a low heat for about five minutes, stirring occasionally until the vegetables are soft but not coloured.

Add in enough water to just cover the vegetables, bring to the boil and cook briskly for around 5 minutes or until the potatoes are almost cooked through.

Add the mussels and tiger prawns, cover and simmer for 1 minute.

Put the fillets of red mullet and sea bream on top, cover, turn the heat right down and cook very gently for 4-5 minutes.

While the fish is cooking make the rouille. Whisk together the egg yolk and mustard with a little salt in a bowl.

Whisking continuously, slowly drizzle in first the groundnut oil and then the olive oil until you have a thick mayonnaise. Stir in the tomato paste and cayenne pepper. Add salt to taste and set aside.

Once the red mullet and sea bream is cooked, lift it onto a warmed serving plate. Stir the rouille into the remaining shellfish mixture, season well with salt and cayenne and serve with the fish.