Rick and Jack Stein served up a tasty bourride of red mullet, gurnard and fresh salted cod on Saturday Kitchen.

The ingredients for the fresh salted cod are: salt and 250g cod fillet, skin on and pin boned.

For the fish stock: 1kg fish bones, such as lemon sole, brill and plaice, 1 onion, chopped, 1 fennel bulb, chopped, 100g celery sticks, sliced, 100g carrot, peeled and chopped, 25g button mushrooms, sliced and 1 fresh thyme sprig.

For the aioli: 4 garlic cloves, peeled, ½ tsp salt, 1 free-range egg yolk, 2 tsp lemon juice and 175ml extra virgin olive oil.

For the bourride: 2 tbsp olive oil, 1 onion, chopped, 1 small leek, chopped, ½ fennel bulb, chopped, 4 garlic cloves, chopped, 2 thick strips orange zest, 2 tomatoes, sliced, 1 bay leaf, 1 fresh thyme sprig, ½ tsp salt, 200–250g skin-on red mullet fillet, cut into 50g pieces and 200–250g skin-on gurnard fillet, cut into 50g pieces.

For the harissa: 170g jar roasted red peppers, drained, 1 tsp tomato puree, 1 tsp ground coriander, pinch saffron strands, 2 medium–hot Dutch red chillies, stalks removed and roughly chopped, ¼ tsp cayenne pepper and ¼ tsp salt.

For the croutons: 2 tbsp olive oil and 4 x 2.5cm-thick slices baguette, cut on a slant.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.