Rick Stein's bouillabaisse with creamy mash

1. 1

   To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth.

2. 2

   To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.

3. 3

   Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30-40 minutes.

4. 4

   Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids.

5. 5

   Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2-3 minutes until the mussels have opened (discard any mussels that do not open).

6. 6

   Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.