Emily Scott served up a tasty Cornish bouillabaisse (fisherman soup) with saffron aioli on Saturday Kitchen.

The ingredients for the saffron aioli are: 2 pinches saffron, 1 lemon, juice only, 3 free-range egg yolks, 1 tsp Dijon mustard, 1 garlic clove, chopped, sea salt and 200ml sunflower oil.

For the bouillabaisee: 4 tbsp good olive oil, anchovy fillets, 4 cloves garlic, crushed, 2 leeks, thinly sliced, 1 bulb fennel, thinly sliced plus fronds, 1 tbsp tomato puree, 2 bay leaves, 1 sprig thyme, 1 orange, zest and juice, 100ml pastis or vermouth, 500ml fish stock, 2 x 400g tins chopped tomatoes, 1kg mussels, cleaned (discard any mussels that do not close tightly when tapped)
250g clams, cleaned (discard any clams that do not close tightly when tapped)
4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger), 2 tbsp finely chopped fresh basil, sea salt, freshly ground black pepper and 4 thick slices sourdough, toasted.

See recipes by Emily in her book titled: Sea & Shore: Recipes and Stories from a Kitchen in Cornwall available from Amazon now.