Ingredients

2 tablespoons olive oil
1 small fennel bulb, finely sliced
1 leek, white part only, sliced
1 celery stick, chopped
3 garlic cloves, finely sliced
1 tablespoon tomato purée
1 large pinch saffron threads
1 teaspoon smoked paprika
150ml dry white wine
1 litre fish bone broth
1 x 400g tin chopped tomatoes
1 bay leaf
300g firm white fish (like cod or hake), cut into chunks
200g raw peeled prawns
250g mussels cleaned
Zest of ½ orange
Salt and black pepper

To serve

Toasted sourdough or baguette
50ml mayonnaise (optional)
1 garlic clove, grated
1 wedge of lemon
Chopped parsley

Method

1. Heat the olive oil in a large pot over medium heat. Add fennel, leek and celery, and cook for 6–8 mins until soft and translucent
2. Stir in the garlic, tomato purée, saffron and paprika. Cook for 1–2 mins until fragrant
3. Pour in the wine and let it bubble for 2–3 mins to reduce slightly
4. Add the bone broth, tomatoes and bay leaf. Simmer gently for 15 mins
5. Season with salt and pepper, then add the white fish. Simmer for 4–5 mins
6. Add prawns and mussels, and cook for another 3–4 mins until just cooked through and the shells have opened. Discard any that don’t.
7. Mix the mayonnaise with the grated garlic, lemon juice and a pinch of salt. Mix well until combined
8. Finish with orange zest and a swirl of extra virgin olive oil, if you like.
9. Ladle into bowls and serve with toasted bread, aioli and a scattering of parsley.