Bouillabaisse is a traditional French fish stew made from the freshly caught seafood of the day. If gurnard is not available, use a fresh meaty fish such as cod, snapper or monkfish. Look out for ...

For this recipe you will need a stick blender ... Once cooked, add the mussel cooking liquid to the bouillabaisse base. Turn off the heat under the bouillabaisse base and remove the star anise.

Add the cooked prawns a couple of minutes before the end of the cooking time. Divide the bouillabaisse between four bowls and top with a dollop of sun-driedtomato pesto and a scattering of fresh basil ...

In the end, plenty of recipes will say you only need a pound of fish or shellfish and not specify any further. Modern bouillabaisse can contain all kinds of seafood, so feel free to experiment ...

Unlike mustard-forward Dijon and gourmet offal-serving Lyon, Marseille is blessed with fresh seafood ... are just drawn to the famous family bouillabaisse recipe that’s endured for over 70 ...