Michel Roux served up a tasty bourride setoise fish stew with monkfish, langoustine, prawns and aioli on Michel Roux’s Provence Masterclass.

The ingredients are: 1kg monkfish tail, cleaned and cut into 1.5-inch thick steaks, 2 carrots, peeled and diced, 1 leek, white part, halved and thinly sliced, 300g smaller potatoes, peeled and diced, 3 bay leaves, 1 pinch saffron, 200ml dry white wine, 500ml fish stock, 4 langoustines, 4 prawns, peeled and deveined, 2 tbsp flat-leaf parsley, finely chopped and 120g aioli to serve.

For the fish stock: 1-2 tbsp olive oil, 1 white onion, finely sliced, 3 stalks of celery (including leaves), roughly chopped, Green part of 1 leek, washed and roughly chopped, 1 small handful of parsley stalks, 6 black peppercorns, 1 bay leaf, 1 sprig of thyme and 800g fish bones, washed.

See recipes by Michel in his book titled: Michel Roux Desserts available from Amazon now.