Rick Stein served up a tasty Cornish bouillabaisse (fish soup with saffron, gurnard, langoustines and mussels) with mash potatoes on Rick Stein’s Cornwall.

The ingredients for the mash are: 1kg floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks, 150ml full-fat milk or cream, 50g butter and 2 tsp salt.

For the bouillabaisse: 5 tbsp olive oil, 2 shallots or 1 onion, roughly chopped, skin and all, 3 garlic cloves, roughly chopped, skin and all, 1 small fennel bulb, chopped, 2 whole gurnards (about 600g total weight), filleted (ask for the head and bones if done by a fishmonger), 100ml dry white wine, 600ml water or fish stock, 2 large tomatoes, roughly chopped, 1 tbsp tomato paste, 2 strips of orange peel, pinch of saffron, pinch cayenne pepper, 250g Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways, 12 live mussels in the shell, scrubbed and debearded, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.