James Martin served up a tasty shellfish seafood stew with fennel, mackerel prawns, lobster and pollock on James Martin: Home Comforts.

James says: “This quick, healthy take on bouillabaisse is easy to adapt with your favourite mixture of fish.”

The ingredients are: 1 onion, roughly chopped, 6 garlic cloves, crushed, 125ml extra virgin olive oil, 1 head fennel, roughly chopped, 1 tsp fennel seeds, 4 star anise, 300ml white wine, 2 x 400g tins tomatoes, 200g brown crabmeat, puréed in a food processor until very smooth, 1 small sourdough loaf, cut into small cubes, 1 x 750g cooked small lobster, meat extracted and cut into pieces, 3 x 75g pollock fillets, skin left on, 1 x 350g whole mackerel, cut into large chunks, 12 raw tiger prawns, shells left on, 1kg mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped), freshly ground black pepper, basil, to garnish and crusty bread, to serve.