Mock Bouillabaisse

Pour olive oil into the pan and saute fennel, onion, garlic, and leek until tender.

Add the orange zest, a good pinch of saffron and the tomato paste and deglaze with Pernod and Vermouth.

Add the boiling fish stock, tomatoes, potatoes, herbs and cracked pepper. Bring to the boil, add crab and jewfish cutlets, reduce heat and simmer until potatoes are tender, approximately 35-40 minutes. Add the smaller fish fillets and lastly the mussels and prawns. Cook for a further 5 - 10 minutes or until the fish is just cooked.

Correct the seasoning with a little salt if needed and a generous amount of black pepper. A little extra virgin olive oil added at this stage gives the soup an interesting boost of flavour.

Ladle into a large bowl with toasted croutons and rouille on the side.