There’s nothing more heart-warming than a fragrant big pot of Bouillabaisse. Originally, it was a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets but I just chuck any fish, prawns, clams and crabs in.

This is how I made this:

  1. Saute garlic and onions in loads of olive oil.
  2. Add tomatoes, fennel, saffron, thyme, bay leaf and a bit of dried orange peel.
  3. Add the fish.
  4. Add water to cover.
  5. Boil for a few hours.
  6. Season to taste.
  7. A generous swirl of white wine just before serving.

It is sooooo delicious! We literally licked our bowls.