4 slices spinneysFOOD Country Bread, toasted, plus 25g breadcrumbs
500ml fish stock
2 spinneysFOOD Free Range Eggs, yolks only
1 tsp Dijon mustard
100ml olive oil, plus 1 tbsp
2 garlic cloves, crushed
zest of 1 lemon, plus 1 tbsp juice
150ml spinneysFOOD Sunflower Oil
1 small red onion, sliced
1 fennel bulb, sliced
6 thyme sprigs, leaves picked
1 bay leaf
550g tomatoes, chopped
250g cooked clams
250g mussels, cleaned
300g prawns, shelled
handful parsley, to garnish
Put the breadcrumbs, saffron and 2 tbsp stock in a bowl. Stir and leave for 10 minutes.
Beat the egg yolks, mustard and a pinch of salt until thick. Gradually pour in 50ml olive oil, whisking continuously. Add ¼ of the garlic and all the lemon zest and juice. Slowly whisk in the remaining olive oil and the sunflower oil. Beat in the breadcrumbs and season the rouille.
Set a pan with 1 tbsp oil over a medium heat. Fry the onion and fennel for 5 minutes. Add the herbs, tomatoes and remaining garlic and stock. Cook for 10-15 minutes.
Tip in the clams, mussels and prawns. Cover and cook for 5 minutes. Discard any unopened seafood.
Divide the bouillabaisse among four bowls and garnish with parsley. Serve with the toast and rouille.