Number of servings
- Heat the oil in a large lidded pan, add the onion, carrot and fennel, cover and cook gently for around 20 minutes, until softened – stir occasionally. Add the tomatoes, puree and saffron, give a quick stir then add the wine and let it bubble up and almost disappear before adding the stock. Simmer covered for 20 minutes until the tomatoes are falling apart, then remove from the heat and blend. Season to taste.
- Whilst the soup cooks make the rouille; blend the pepper, garlic, egg yolk and paprika in a small blender, add in a squeeze of lemon and then drizzle in the olive oil until you have a thick consistency similar to mayonnaise.
- Return the soup to the heat, bring up to a gentle simmer, add the mussels, followed by the salmon and prawns. Cook until the mussels open (if they don’t open within 3 minutes, remove and discard), the salmon just flakes and the prawns are pink. Serve the bouillabaisse with chunks of bread and the rouille.