Bouillabaisse

• 100ml dry white wine 
• 12 whole mussels 
• 2-3 tablespoons olive oil 
• 1 onion, finely chopped 
• 3 cloves of garlic, minced 
• 1 small fennel bulb, cut thinly lengthwise into strips 
• 400g ripe tomatoes, chopped 
• 1 tablespoon tomato paste 
• 500ml fish stock 
• 2 bay leaves,  
• 2 fresh thyme sprigs 
• 1 large pinch of saffron threads 
• 1x 5cm wide strip of orange peel 
• 3 potatoes, peeled and cut into thick slices  
• Salt and fresh ground black pepper 
• 800g hake, cut into medium-sized cubes 
• 200g medium prawns, head off and tail on 
• 1 baguette, sliced and toasted to serve 
• Freshly chopped parsley 
• Fresh dill 

Rouille 

• 6 tablespoons mayonnaise 
• 2 teaspoons harissa paste 

Bring the white wine to a boil in a Le Creuset Soup Pot. Add the mussels and cook covered for 4-5 minutes until they open. Discard any unopened mussels. Set the mussels aside and pour the mussel liquid into the fish stock through a sieve. 

In the same soup pot, heat the olive oil. Add the onion, garlic, and fennel and cook for about 10 minutes until soft, without turning the vegetables brown. Add the diced tomatoes, tomato paste, herbs, saffron and orange peel, stir everything together and cook for 1-2 minutes. 

Add the fish stock and the potato slices, season with salt and pepper. Bring everything to the boil and cook on a low heat for 15-20 minutes until the potatoes are soft. 

Add the hake and the prawns to the soup. Let the fish pieces gently simmer in the soup for about 3-5 minutes until they are just cooked. Add the mussels to the soup to warm them up. 

Sprinkle the bouillabaisse with chopped parsley dill and serve with the rouille and toasted baguette slices.