Marcus Wareing served up a simple bouillabaisse with saffron, pastis (anise and fennel liqueur) and roasted garlic aioli on Simply Provence.

The ingredients are: extra virgin olive oil, ½ brown onion, chopped, 2 garlic cloves, crushed, celery, chopped (including leaves), ½ fennel bulb, chopped (including fronds), 2 fresh plum tomatoes, chopped, pinch smoked paprika, 2 star anise, pinch saffron, 1–2 tbsp tomato purée, 2–3 tbsp pastis (anise and fennel liqueur), 1 lemon, juice only, 175ml white wine, 300ml fish stock, large handful of mussels (about 8), 1 small fillet of salmon, skinned and cut into chunks, 1 small fillet of hake, skinned and cut into chunks, bunch fresh parsley, salt and freshly ground black pepper.

Bread, to serve.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.