Sauté vegetables, garlic, chilli and tomatoes in oil, add fish trimmings, fish bones and heads then cook for 5 minutes.
Add tomato paste, white wine and saffron and then reduce by half. Add fish and veal stock and bring to the boil, simmer for 30 minutes or until half the liquid has gone. Pass through a potato ricer and then pass through a fine chinois sieve.
Mix together all the ingredients for the rouille.
Pan-fry the fish of your choice and then place it in a bowl on a bed of leeks. Pour plenty of fresh bouillabaisse over it. Finish it off with a large crouton and rouille.
Recipe courtesy of from Paul Raynor The Baths Middle Brighton. Find out more in his book.