Marseille bouillabaisse with garlic toasts

Ingredients

For 1 serving

• Monkfish100 g
• Sea bream100 g
• Mussels600 g
• Fennel0.3
• Leek0.5
• Canned peeled tomatoes150 g
• Garlic2 cloves
• Fish stock400 ml
• Saffron0.1 g
• Orange zest2 g
• Baguette40 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Clean the mussels: scrape the shells with a small knife, pull off the beard and rinse them several times in cold water; discard any that are broken or open and don't close when tapped. Cut the monkfish and sea bream, already filleted and boned, into pieces of about 3–4 cm.
2. Thinly slice the leek (white and pale green part only, well washed) and the fennel, trimming off the tough base. Heat the oil in a saucepan over medium-low heat with one clove of garlic, sliced, and sweat the leek and fennel for 8 minutes, stirring, until soft and translucent but not coloured.
3. Add the peeled tomatoes crushed with a fork, the saffron, the orange zest and the fish stock. Bring to the boil, lower to medium-low and cook for 15 minutes, until the vegetables are tender and the broth has turned a deep orange; taste and season with salt.
4. Add the monkfish and sea bream and cook gently for 6 minutes, stirring as little as possible so the fish doesn't break up, until the flesh is white and opaque.
5. Add the mussels, cover and cook for 4 minutes, shaking the pan, until the shells open; discard any that stay closed and remove the orange zest.
6. Meanwhile slice the baguette and toast it in a dry pan over medium heat for 1–2 minutes per side, until golden and crisp; rub it with the remaining garlic clove, halved.
7. Ladle the soup with the fish and mussels into a deep bowl and serve with the garlic croutons on the side.