• 200 ml/7 oz olive oil

• 2 onions, thinly sliced

• 2 leeks, trimmed and thinly sliced

• 3 tomatoes, skinned, deseeded and chopped

• 4 garlic cloves, crushed

• 1 fennel sprig

• 1 thyme sprig

• 1 bay leaf

• 1 orange rind strip without pith

• 750 g/1 1/2 lb shellfish (crab, mussels, king prawns)

• 2 liters/3 1/2 pints boiling water

• 2.5 kg/5 lb mixed skinless fish fillets (John Dory, monkfish, sea bass)

• 4 pinches of saffron powder

• salt and pepper

• slices of hot toast made from French bread, to serve 

Rouille:

• 50 g/2 oz fresh white breadcrumbs

• 2 garlic cloves, finely chopped

• 1 red pepper, cored, deseeded, roasted and the flesh coarsely chopped

• 2 teaspoons tomato puree

• 250 ml/8fl oz extra virgin olive oil

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Method:

1. First make the rouille. Put the breadcrumbs in a small bowl, cover with cold water and set aside to soak for 5 minutes.

2. Squeeze out the excess moisture and transfer to a food processor. Add the garlic, red pepper and tomato puree and process until smooth.

3. With the motor running, gradually add the olive oil until fully incorporated. Set aside until required. Heat the olive oil in a large saucepan.

4. Add the onions, leeks, chopped tomatoes and garlic and fry over a low heat, stirring frequently, for a few minutes until soft. Stir in the fennel,  thyme, bay leaf and orange rind.

5. Add the shellfish and boiling water and season to taste with salt and pepper. Increase the heat and boil for about 3 minutes to allow the oil and water to amalgamate.

6. Add the fish and reduce the heat. Continue cooking the fish over a medium heat for 12-15 minutes until cooked. The flesh should be opaque and tender but still firm - it should not be falling apart.

7. Taste the bouillabaisse when the fish is cooked and adjust the seasoning, if necessary. Stir in the saffron, then pour into a warm tureen or soup dishes.

8. Serve immediately with slices of hot toasted French bread topped with a spoonful of rouille.