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["PREPARE BOUILLABAISSE:", "Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.", "Add leek and celery and cook a further 10 minutes.", "Add bay leaves, garlic, tomato paste and chilli paste.", "Sizzle a few seconds.", "Mix in wine, saffron, honey and tomatoes.", "Cook over low heat, 20 minutes.", "Add fish stock and season to taste.", "Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don't open.", "Add fish fillets and simmer gently until just cooked, 2-3 minutes.", "Divide between hot soup bowls and top with a crouton spread with rouille.", "Pass extra rouille and croutons around separately.", "ROUILLE:", "Puree all the ingredients, adding salt to taste.", "Stored in the fridge, rouille will keep for 2-3 days.", "CROUTONS:", "Preheat oven to 300u00b0F.", "Remove the crusts from 6 thick slices of sourdough bread baguette.", "Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.", "Dice the bread into 3/4"" pieces and spread out on a baking tray.", "Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.", "**Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350u00b0F oven to refresh 5 to 10 minutes."]
