Bourride of pollock and mussels

For the aioli: in a blender, blitz saffron, garlic, egg and potato (if required) until smooth. Add oil while mixer is still running, then season with salt and black pepper.

For the bourride: scrub the mussels clean under cold running water and pull away the beards. Set aside, then heat oil in a large pan over a low heat and gently fry the shallots, red pepper and celery until soft.

Add the saffron, chilli and orange zest to the pan and cook for a further 3 minutes. Pour in the chicken stock and bring to the boil, then reduce heat and simmer for 3 minutes. Add the mussels and cover pan with a lid; cook for 3-4 minutes, until the shells open. Next, throw the pollock in and warm through until just cooked.

Take the pan off the heat and, using a slotted spoon, transfer the fish to a warm bowl, discarding any unopened mussels. Blitz the leftover bourride in a blender until smooth, adding 5 tablespoons of the aioli while it is still running. When the mixture begins to thicken, stop the blender and pour back into the saucepan. Warm gently and whisk with a balloon whisk or stick blender to make it foamy. Season and keep warm.

Cut 8 rounds from the bread slices using a 4cm pastry cutter. Melt the butter in a non-stick pan and fry the bread rounds until dark golden brown and crisp on both sides. Remove croutons from the pan and blot on kitchen paper 6. To serve: arrange a few pieces of pollock and some mussels in a warmed bowl with a couple of the croutons. Spoon over the bourride and garnish with coriander.