Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Now it's made from any type of fish that's available. Look out for sustainable fish when shopping.


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1 small fennel, finely chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp tomato purée
  • 100ml/3½fl oz dry white wine
  • 750ml/1¼ pint fish stock
  • 6 large tomatoes, skinned and roughly chopped
  • pinch saffron
  • small bunch basil, stalks and leaves separated, leaves shredded
  • 1 small orange, zest and juice
  • 1kg/2lb 4oz mussels, scrubbed and debearded
  • 350g/12oz cod, skinned and cut into 15mm/⅝in slices
  • 2 sea bass fillet, skinned and cut into 5 slices
  • 200g/7oz cooked crayfish tails, shelled
  • salt and freshly ground black pepper

For the rouille