Cornish bouillabaisse - delicious. magazine

Ingredients

• 4 tbsp olive oil, plus extra to drizzle
• 2 leeks, finely sliced
• 1 fennel bulb, finely sliced and fronds reserved
• 4 garlic cloves, crushed
• 1 tbsp tomato purée
• Pinch saffron, steeped in a splash warm water
• Handful basil leaves, plus extra to garnish
• Finely grated zest and juice 1 orange
• 100ml pernod or noilly prat vermouth
• 500ml fish stock
• 2 x 400g tins chopped tomatoes
• 1kg live mussels, cleaned (discard any that are still open)
• 4 gurnard fillets, skin on, halved
• 250g shell-on prawns
• Sliced sourdough, toasted, to serve
• For the aioli
• 3 medium free-range egg yolks
• Squeeze lemon juice
• 1 garlic clove
• 1 tsp dijon mustard
• 200ml sunflower oil
• 2 pinches saffron, steeped in 1 tbsp hot water