Sydney Seafood School :: Bouillabaisse

Ingredients

• 1kg mixed small fish, gilled, gutted, scaled (see notes)
• 100ml extra virgin olive oil
• 12 green Prawns, peeled and deveined, shells reserved
• 2 large brown onions, chopped
• 2 leeks, washed well, white part only, chopped
• 1 bulb fennel, bulb and stems diced, fronds reserved
• 4 cloves garlic, chopped
• 2 tablespoons chopped chervil, stems reserved
• 2 litres water
• 400g canned Italian tomatoes, diced
• 2 tablespoons tomato paste
• 2 fresh bay leaves
• 2 sprigs thyme
• 2 sprigs French tarragon (see notes)
• Pinch saffron strands
• 1 x 2.5cm strip dried orange peel
• Salt flakes and freshly ground black pepper, to taste
• 18 Blue Mussels, debearded
• 400g Leatherjacket fillets, skin off, bones removed, cut into chunks
• 400g Loligo Squid, cleaned, hood sliced, tentacles chopped
• 1 sourdough baguette, sliced and toasted