Easy Bouillabaisse With Snapper

Heat oil in large sauté pan, add onion, celery and garlic. Cook, stirring, until the onions are soft. Stir in tomato paste for 1 minute. Add wine, bring to the boil. Then add tomatoes, saffron, orange rind, sugar, 2 cups of water and potatoes. Bring to the boil, reduce heat, simmer, uncovered 10 minutes or until potato is soft.

Remove and discard orange rind. purée mixture with a stick blender until smooth. Season to taste. Pass mixture through a sieve placed over a large clean sauté pan.

For the rouille; combine saffron and 1 tablespoon of boiling water in a small bowl. Stand for 2 minutes. Place saffron mixture, garlic, capsicum, tomato paste and cayenne pepper in a small food processor. Process until smooth. Add mayonnaise and process until combined. Season to taste. Spoon into a bowl.

Bring soup to a simmer, add fish, cook for 2 minutes. Stir prawns and scallops into soup, simmer 1-2 minutes or until prawns are cooked.

Ladle soup among bowls, drizzle with rouille, scatter with parsley. Serve with crusty bread and lemon cheeks. Tip 1: You can replace snapper with ling fillets Tip 2: You can make and purée the soup base a day ahead, stored covered in the refrigerator and reheat just before adding the seafood. Rouille will keep in airtight container or jar for up to 5 days in the refrigerator. Tip 3: Swap mayonnaise for Greek-style yoghurt.