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1
First, make the broth.
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2
Heat the olive oil in a saucepan.
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3
Add the onion, fennel, red pepper, garlic, saffron and bay leaf with a good pinch of salt and pepper.
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4
Cover the pan and cook gently for 8-10 minutes until the vegetables are tender but not coloured.
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5
Add the orange rind, wine and star anise, uncover the pan and cook for a further 5 minutes.
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6
Add the tomatoes, 1 teaspoon of salt, the sugar, fish stock and squid, bring to the boil and cook for a further 5 minutes.
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7
Remove from the heat.
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8
Next, make the croutons.
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9
Preheat the oven to 230C/gas mark 8.
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10
Drizzle the olive oil over the bread chunks and add a good sprinkling of salt and pepper.
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11
Put on a baking tray and bake for 6-8 minutes, until crisp.
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12
Meanwhile, put all the ingredients for the aioli except the oils into a bowl and add a good pinch of salt and a good twist of pepper.
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13
Combine the oils in a jug and slowly drizzle into the bowl in a very thin stream, whisking all the time, until the mayo reaches a thick consistency.
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14
Just before you want to serve, add the red mullet and cockles or clams to the broth, cover the pan and cook for a further 3 minutes.
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15
Discard any cockles or clams that remain closed.
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16
Ladle the bouillabaisse into bowls, spoon some aioli over the top and add the croutons.
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17
Serve.
