Bouillabaisse with rouille

To prepare fish stock, gently fry the onion, carrot and celery. Add the remaining ingredients and cover with cold water. Bring to a boil; turn down to a simmer for 20-30 minutes. Strain through a fine strainer. Store in the fridge for 2-3 days or in the freezer for a couple of months.

To make rouille, in a pestle and mortar grind the saffron, garlic salt and yolks to a paste. Transfer to a bowl and gradually drizzle in the oil finish with the vinegar and check seasoning.

To make the bouillabaisse, par boil the kipfler potatoes in some fish stock with a pinch of saffron and salt.

Heat the oil in a thick bottomed pan over a medium heat and fry the leek, carrot, onion, garlic, coriander, cinamonn and star anise. Add the fennel and fry for a further minute. Add the orange juice and reduce to syrup pour over the stock add a pinch of saffron and reduce by half, add tomatoes and potatoes and simmer for 20 minutes. Add the seafood (apart from oysters) and cook for approximately 5 minutes. Add the oysters at the last second (reserve the shell to serve the rouille in).

Finish with the chopped herbs and orange zest. Adjust the seasoning and serve with the rouille in oyster shells, crusty bread and dressed rocket leaves.