Marseille fish soup with rouille (Bouillabaisse)

1. In a large pot, soften the sliced onion, the sliced leek and the crushed garlic in olive oil.

2. Add the diced tomatoes and a pinch of saffron and cook for a few minutes.

3. Pour in the white wine and enough water to make a soup, season with salt and pepper and bring to the boil.

4. Add the sea bass cut into large pieces, the fish fillet and the sliced squid and simmer gently for about 8 minutes.

5. Add the prawns and the cleaned mussels and cook for a further 4-5 minutes until everything is tender and the mussels have opened.

6. For the rouille, mix the mayonnaise with crushed garlic and a pinch of saffron; serve the soup with toast spread with the rouille.

Tip: Bouillabaisse is Marseille's legendary fisherman's soup – several kinds of sea fish and the saffron give it its depth. The rouille (garlic-saffron mayonnaise) is its classic companion, spread on toast floated in the soup.