A simple bouillabaisse with rouille and croutons

Method

1. Heat olive oil over medium heat in a saucepan or stockpot large enough to hold all the seafood. Add leeks and fennel and cook for 2 minutes before adding garlic. Cook until soft, around 5 minutes more. Increase heat and add stock, saffron, orange rind, salt and pepper and bring to the boil. Reduce heat and simmer for 10 minutes to intensify the flavour.
2. Pan fry onion for 3 minutes and add garlic – stir well. Pour in white wine and stock. Bring to boil then reduce to simmer.
3. Add fish and prawns and simmer for 2 minutes. Finally, add scallops and mussels and cook for a final 2 to 3 minutes or just until mussels open. Add tomato, check seasoning – you may need more salt. Sprinkle with parsley and salmon roe if desired, and serve immediately with bread and rouille.
4. For rouille, combine garlic, chilli and capsicum in food processor or blender and process until smooth. Add egg yolk, bread and salt and blend well. Add oil gradually with motor running so that sauce is thick and creamy.