-
1
To make the saffron aioli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar until it turns into a mush.
-
2
Add a tablespoon of mayonnaise and pound again.
-
3
Stir in the rest of the mayonnaise.
-
4
Taste and season with a little more lemon juice, salt and pepper.
-
5
Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits.
-
6
If there are any that aren't tightly closed, give them a sharp tap.
-
7
If they don't close up, throw them away.
-
8
Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil.
-
9
Slice up the rest of the garlic and fry it in the oil until lightly golden.
-
10
Add the wine, tomatoes and the basil stalks and bring to the boil.
-
11
Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
-
12
Add all your fish and shellfish in a single layer and season with salt and pepper.
-
13
Push the fish down into the liquid and put the lid on.
-
14
Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through.
-
15
(Discard any clams or mussels that don't open.)
-
16
Toast the bread on a hot griddle pan and get out the serving bowls.
-
17
Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly.
-
18
Top each bowl with some fennel tops, basil leaves, a drizzle of extra-virgin olive oil and a big blob of saffron aioli.
