Bouillabaisse

Serves 4

• 4 tbsp extra virgin olive oil
• 1 onion
• 1 tomato
• 1 clove garlic
• 1 dried fennel herb
• 1 bay leaf
• 1 pinch saffron
• 1 large sprig parsley
• 1 crab shell
• 1g assorted fish bones
• 4 slices stale bread

Step 1
Heat the oil in a large, thick-based saucepan over a medium heat.

Step 2
Add the onion, tomato, garlic, fennel, bay leaf, saffron and the chopped parsley stalk.

Step 3
Saute gently for five minutes.

Step 4
Add the crab shell, if using, and the fish skeletons, cover with boiling water bring to a rolling boil and cook for 10 minutes.

Step 5
Lift out the fish with a slotted spoon, and pick any meat from it on to a plate.

Step 6
Strain the soup mixture through a fine sieve into a hot pan, then ladle into bowls over the toast.

Step 7
Sprinkle with parsley leaves and serve with the meat on the side.

Step 8
To pre-order a copy for £21.84, go to guardianbookshop.com.