Provencal Seafood Stew with Capsicum Rouille

Ingredients

• ½ tsp saffron threads
• 2 tbsp olive oil
• 1 leek, quartered lengthways and chopped
• 1 onion, chopped
• 1 small fennel, chopped
• 1 carrot, peeled and finely chopped
• 2 cloves garlic, crushed
• ¼ tsp dried chili flakes
• 1 tbsp fresh tarragon leaves, chopped, extra to garnish
• ¾ cup white wine
• 1 sebago potato, peeled and cut into 1cm cubes
• 6 cups fish stock
• 10cm strip orange peel
• 2 bay leaves
• 750g mussels, cleaned, beards removed
• 500g thick white boneless fish, cut into 5cm pieces
• 12 large green king prawns, peeled, tails intact and deveined
• 1 cup fire roasted peppers/capsicum, well drained
• 1 clove garlic, crushed
• ½ tsp sweet paprika
• ¼ cup good egg mayonnaise