Classic French bouillabaisse recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon fennel seeds
• 1/2-1 birdseye chilli, finely chopped
• 1 kilogram tomatoes, peeled, seeded, chopped
• 1/4 teaspoon saffron threads
• 4 cups (1l) fish stock
• 600 grams prawns, peeled, deveined, tails intact
• 18 mussels, scrubbed, beards removed
• 300 grams firm white fish fillets, cut into 3 cm cubes
• 100 grams calamari rings
• chopped parsley, crusty bread, to serve