There are many variations of this dish and the seafood ingredients can be altered due to season or price.
400g Red Mullet or Ling fillets cut into pieces about 4cm - check for bones!
1kg Black mussels, cleaned and de-bearded
18-20 Green prawns - deveined
12 Scallops without roe (optional, as is crab, lobster etc)
2T Olive oil
2t Pernod (optional)
Half a baguette sliced and coated (2-3 slices per serve)
2T Olive oil
3 Cloves of garlic finely chopped
1 Large brown onion sliced thinly
1kg Ripe tomatoes peeled and chopped
1 litre Dry white wine (Semillon chardonnay is good)
Half a teaspoon of saffron threads
2 cups Fish stock
3 Bay leaves and some Sprigs of Thyme
Half a cup of good mayonnaise
3 Cloves of garlic crushed
1t Harissa or other chilli paste
Pinch of sea salt and some ground black pepper
1. Start by making the Rouille: put all the ingredients in a bowl and mix together. Cover and refrigerate.
2. Next, the soup base: Heat the olive oil in a large saucepan, add the garlic and onion and cook, stir to prevent sticking, over a medium heat until soft - about 10 minutes. Add the tomatoes and saffron and mix well. Add the white wine, fish stock, bay leaves, thyme sprigs and a few grinds of black pepper. Simmer gently for about 45 minutes, until reduced and thickened.
3. Heat 2T olive oil in another large saucepan, add the seafood and cook for 2 minutes over a high heat. Add the hot reduced soup base and bring to a simmer.
4. A dash of Pernod can be added at this stage if you want. Test the seasoning and add salt if required.