- Crush garlic
- Quarter onion
- Roughly chop fennel
- Seed, slice and chop peppers and chilli
- Fillet the gurnard or mullet by cutting away the flesh from either side of the backbone, reserving the heads and bones. Cut the fillets into small chunks.
- Shell half the prawns and reserve the trimmings to make the stock.
- Skin the white fish, discarding any bones, and cut into large chunks.
- Scrub the mussels well, discarding any damaged ones or any open ones that do not close when tapped sharply with the back of a knife.
1. To make the rouille, process the pepper, chilli, garlic, oil and breadcrumbs in a blender or food processor until smooth. Transfer to a serving dish and chill.
2. Put the fish trimmings and prawn trimmings in a saucepan with the onion and 1.2 litres (2 pints or 5 cups) water. Bring to the boil, then simmer gently for 30 minutes. Cool slightly and strain.
3. Soak the saffron in 15ml (1 tbsp) boiling water. Heat 30ml (2 tbsp) of the oil in a large sauté pan or saucepan. Add the gurnard or mullet and white fish and fry over a high heat for 1 minute. Drain.
4. Heat the remaining oil and fry the fennel, garlic, orange rind and thyme until beginning to colour. Make up the strained stock to about 1.2 litres (2 pints or 5 cups) with water.
5.. If using fresh tomatoes, plunge them into boiling water for 30 seconds, then refresh in cold water. Peel and chop.
6. Add the stock to the pan with the saffron, tomatoes, tomato paste and bay leaves.
7. Season, bring almost to the boil, then simmer gently, covered, for 20 minutes.
8. Stir in the gurnard or mullet, white fish and prawns and add the mussels.
9. Cover the pan and cook for 3-4 minutes.
10. Discard any mussels that do not open. Serve the soup hot with the rouille.
