Serves 4

  • 1 fennel bulb
  • 1 red pepper, diced
  • 1 onion, diced
  • 4 cloves garlic, sliced
  • 1 tbsp paprika
  • 1 sprig tarragon
  • 1 orange zest
  • 1 tsp saffron
  • 1 tbsp tomato paste
  • 200ml white wine
  • 1 tin chopped tomatoes
  • 1 litre chicken/fish stock
  • 500g peeled potatoes
  • Handful prawns, peeled
  • Handful white fish, skinned and boned
  • Handful mussels
  • 1 egg yolk
  • 1 tbsp white wine vinegar
  • 50g cooked potato (from stew)
  • 1 clove garlic
  • 200ml olive oil
  • 1 tsp saffron
  • 1 baguette


  1. Heat a large heavy based sauce pan. Dice the fennel and add to the pot, cook slowly without colouring, then add the diced pepper, onion and garlic and cook softly.
  2. Increase the heat and add the tomato paste, paprika and tarragon.
  3. Next add the white wine and reduce to a glaze, add the stock and chopped tomatoes and bring to the boil.
  4. Once boiled, reduce the heat to a simmer and add the saffron and orange zest, add in some peeled, quartered potatoes and cook for 20 mins until the potatoes are soft.
  5. Adjust the seasoning and drop in the mussels, prawns and white fish. Simmer for 5 mins until the fish is cooked and the mussels have opened.
  6. Slice the baguette into thin slices and drizzle with olive oil, cook in the oven at 180c for 15 mins until golden brown.
  7. To make the mayonnaise, scoop out some cooked potato from the stew and place in a bowl, crush with a fork and season with crushed garlic, saffron and some white wine vinegar.
  8. Add the egg yolk and whisk in the olive oil until a thick emulsion forms.
  9. Serve the stew in bowls, topped with the croutons and mayonnaise