Red mullet, squid and cockle bouillabaisse recipe

• 250 g (8.8oz) prepared squid (head and intestines discarded), tubes sliced into rings, wings and tentacles cut into strips
• 500 g (17.6oz) red mullet, gutted, cleaned, scaled and cut into 2cm pieces
• 30 cockles or clams in their shells, well washed and scrubbed. Discard any that are not tightly shut or don't close when tapped
• 2 tbsp olive oil
• 200 g (7.1oz) onion, peeled and cut into 1cm dice
• 225 g (7.9oz) fennel bulb, trimmed and cut into 1cm dice
• 1 red pepper, deseeded and cut into 1cm dice
• 1 clove of garlic, peeled and sliced
• 1 big pinch of saffron threads
• 1 bay leaf
• 2 strips of orange rind
• 150 ml (5.3fl oz) white wine
• 2 star anise
• 1 x 400g tin of chopped tomatoes
• 1 tsp sugar
• 700 ml (24.6fl oz) fish stock
• 4 thick slices of bread, cut into 2cm chunks
• 4 tbsp olive oil
• 1 large egg yolk
• 2 tsp red wine vinegar
• 1 tsp tomato puree
• 1 tsp Dijon mustard
• 1 clove of garlic, peeled and crushed
• 1 good pinch of sugar
• 1 tbsp chopped coriander
• 1 tbsp chopped spring onion
• 75 ml (2.6fl oz) olive oil
• 75 ml (2.6fl oz) sunflower oil

1. First, make the broth.
2. Heat the olive oil in a saucepan.
3. Add the onion, fennel, red pepper, garlic, saffron and bay leaf with a good pinch of salt and pepper.
4. Cover the pan and cook gently for 8-10 minutes until the vegetables are tender but not coloured.
5. Add the orange rind, wine and star anise, uncover the pan and cook for a further 5 minutes.
6. Add the tomatoes, 1 teaspoon of salt, the sugar, fish stock and squid, bring to the boil and cook for a further 5 minutes.
7. Remove from the heat.
8. Next, make the croutons.
9. Preheat the oven to 230C/gas mark 8.
10. Drizzle the olive oil over the bread chunks and add a good sprinkling of salt and pepper.
11. Put on a baking tray and bake for 6-8 minutes, until crisp.
12. Meanwhile, put all the ingredients for the aioli except the oils into a bowl and add a good pinch of salt and a good twist of pepper.
13. Combine the oils in a jug and slowly drizzle into the bowl in a very thin stream, whisking all the time, until the mayo reaches a thick consistency.
14. Just before you want to serve, add the red mullet and cockles or clams to the broth, cover the pan and cook for a further 3 minutes.
15. Discard any cockles or clams that remain closed.
16. Ladle the bouillabaisse into bowls, spoon some aioli over the top and add the croutons.
17. Serve.

tentacles, shut, olive oil, onion, fennel bulb, red pepper, clove of garlic, threads, bay leaf, orange rind, anise, tomatoes, sugar, fish stock, bread, olive oil, egg yolk, red wine vinegar, tomato puree, mustard, clove of garlic, sugar, coriander, spring onion, olive oil, sunflower oil

Taken from www.lovefood.com/guide/recipes/47830/red-mullet-squid-and-cockle-bouillabaisse-recipe (may not work)