Bouillabaisse

Ingredients

• 11kg mixed fish (monkfish, John Dory, red mullet, sea bass — cut into chunks)
• 2400g shellfish (mussels, clams, prawns, langoustines)
• 3400g canned chopped tomatoes
• 41 large fennel bulb, sliced
• 52 leeks, sliced
• 64 garlic cloves, sliced
• 7150ml dry white wine
• 81 tbsp tomato purée
• 9Large pinch saffron threads
• 102 tbsp olive oil
• 111 tsp fennel seeds
• 121 orange, zest and juice
• 13Salt and black pepper
• 14Rouille (garlic-saffron mayonnaise) and crusty bread, to serve

Instructions

1. 1Heat olive oil in a very large heavy pot. Sauté fennel, leeks, and garlic over medium heat for 10 minutes. Add fennel seeds and tomato purée, cook 2 more minutes.
2. 2Add tomatoes, saffron, orange zest, wine, and enough water to make a generous broth. Simmer 20 minutes.
3. 3Add the firmest fish first (monkfish, etc.). After 5 minutes, add the more delicate fish. Simmer until just cooked.
4. 4Add shellfish in the last 5 minutes and cook until mussels and clams open (discard any that don't).
5. 5Season well with salt, pepper, and a squeeze of orange juice.
6. 6Serve the broth and fish separately or together in deep bowls.
7. 7Pass rouille and toasted baguette croutons at the table — spread the rouille on the bread and float in the broth.