The best bouillabaisse in the Big Green Egg

Ingredients

• 500 g cod fillet on the skin
• 1 kg mussels
• 400 g clams
• 2 large Roseval potatoes
• 3 celery stalks
• 2 white onions
• 4 cloves of garlic
• 850 g tomato
• 4 tbsp vegetable oil
• 8 saffron threads
• 1x 70 g tin of tomato purée
• 250 ml double cream
• 15 prawns (size 16/20), digestive tract removed
• 12 slices of baguette
• olive oil, for drizzling
• 1 clove of garlic
• 1 tbsp vegetable oil
• 5 saffron threads
• 6 tbsp mayonnaise