Fish soup with rouille

Cook onion, leek, celery and garlic in a large lidded saucepan with olive oil and 2 tbsp water over a gentle heat until tender (about 20-25 minutes). Remove lid, add white wine, increase heat and let it bubble away until reduced by half. Add tomatoes, fish stock, water, potatoes, bay leaves and salt and bring to a gentle bubble. Cover with lid, turn heat to low and cook until potatoes are tender (about 45 minutes).

Swirl through the parsley and marjoram, if using. Bury mussels in soup, cover pan with lid and cook until mussels open. Add clams, cover with lid and cook until they open. Lay fish on top, cover and cook for 7-10 minutes, until fish is about three-quarters cooked (it will continue cooking in the steamy liquid as the soup is served). Sprinkle with extra parsley.

Serve the soup with crusty bread and a bowl of rouille. Add a few dollops of rouille to the fish and spread the rest on bread.

Toast saffron strands in a dry frying pan over a gentle heat for a few minutes. Roughly chop garlic then crush with saffron and ½ tsp salt in a mortar and pestle. Add bread, pound to break it up, then add paprika and tomato juice and pound to a purée. If you don’t have a mortar and pestle, use a liquidiser.

搅拌蛋黄与芥末和remaini一碗ng ½ tsp salt. Drip in the olive oil off the tines of a fork, whisking it in with the other hand. Once ½ cup of oil is whisked in, the mixture should be nice and thick. Blend in 1 tbsp lemon juice, then add remaining oil a little more quickly, in a thin even stream. Blend in last 1 tbsp lemon juice, then the bread mixture, roasted capsicum and parsley.