One-Pan Bouillabaisse Orzo with Saffron Aioli

Method

1. Make the aioli first: finely grate the garlic into the mayonnaise, squeeze in the juice of half the lemon, stir and chill. Zest the rest of the lemon and cut it into wedges. Cut the fish into 3 cm pieces and devein the prawns.

   Add in this stepMayonnaise 2½ tbspGarlic cloves (for the aioli) ½Lemon ¼

2. Heat the olive oil in a 24 cm deep frying pan with a lid over medium heat. Add the chopped shallots, chopped garlic and fennel seeds and cook for 3 min, until the shallots are translucent.

   Add in this stepExtra-virgin olive oil 1½ tbspShallots 1Garlic cloves 2Fennel seeds ½ tsp

   medium heat

3. Add the tomato paste and orzo and stir over medium heat for 2 min. Once the orzo is coated in oil and lightly toasted in places, it tastes nuttier and holds its shape better.

   Add in this stepTomato paste 1 tbspOrzo (rice-shaped pasta) 160 g

   medium heat

4. Add the halved cherry tomatoes, saffron, stock and half the salt and pepper, bring to the boil over high heat, then lower to medium-low heat and simmer for 9 min, stirring often so nothing sticks. Move on when the orzo is nearly tender and a little liquid is still bubbling around it.

   Add in this stepCherry tomatoes 8Saffron threads 1 pinchFish stock 520 mlSalt to tasteBlack pepper to taste

   high heat→medium-low heat

5. Press the fish and prawns into the orzo, sprinkle with the rest of the salt and pepper, cover and cook over low heat for 4 min. It's done when the prawns are pink and the fish is white and flakes. If it looks too thick, loosen it with a splash of hot water until it's creamy like risotto.

   Add in this stepWhite fish fillets 160 gRaw peeled prawns 160 gSalt to tasteBlack pepper to taste

   low heat

6. Scatter over the parsley and lemon zest, dot with aioli and bring the pan to the table, with lemon wedges for squeezing just before eating.

   Add in this stepFlat-leaf parsley, chopped 2 tbspLemon ¼