Classic bouillabaisse

SERVES 6 PREP + COOK TIME 2 HOURS (+ COOLING TIME)

1 orange

¼ cup (60ml) extra virgin olive oil

500g firm white fish fillets, cut into large pieces 6 cloves garlic, sliced thinly 1 medium (350g) leek, white part only, sliced thinly 1 medium (120g), carrot peeled, sliced thinly

1 stick (150g) celery, trimmed, sliced thinly 1 medium (200g) fennel bulb, chopped coarsely, fronds reserved

3 fresh bay leaves 1 tablespoon fennel seeds stalks from 1 bunch parsley, chopped coarsely 1 tablespoon tomato paste 800g canned chopped tomatoes

3 pinches saffron threads, or to taste

½ cup (125ml) Pernod 2 litres (8 cups) fish stock 18 mussels (750g), cleaned 12 medium uncooked prawns (540g), peeled, deveined

600g firm white skinless fish fillets, extra, chopped coarsely

1 Remove rind from orange with a vegetable peeler (avoiding white pith) and cut into thin strips (or use a zester). Heat oil in a large saucepan or stockpot over medium heat; cook orange rind, fish pieces, garlic, leek, carrot, celery, fennel, bay leaves, fennel seeds and parsley stalks, stirring, for 3 minutes or until starting to soften. Add tomato paste; cook, stirring, for 2 minutes. Add undrained tomatoes, saffron, Pernod and fish stock; bring to the boil. Reduce heat; simmer, uncovered, for 1 hour. Cool for 10 minutes.

2 Blend or process fish mixture, in batches, until almost smooth. Strain mixture through a coarse sieve over a large bowl, pressing with a spoon to extract all the liquid; discard solids.

3 Pour strained mixture into a large clean saucepan. Place over medium-high heat until just boiling. Reduce the heat to a simmer. Add mussels, prawns and extra fish; cook, stirring occasionally, for 3 minutes or until mussels open and the seafood is just cooked. Serve soup topped with reserved fennel fronds. Suitable to freeze.