Seafood bouillabaisse recipe
 This tasty fish supper is impressive but quick and easy to throw together. light olive oil, for frying2 shallots, peeled and finely sliced4 large garlic cloves, finely chopped1 fennel bulb, trimmed and finely sliced2 tbsp vermouth400g tin cherry tomatoes10 baby plum tomatoes, halved500ml/18fl oz chicken stock (or fish or vegetable stock if preferred)1kg/2lb 4oz mussels, scrubbed and debearded4 extra large scallops, shucked and cleaned200g/7oz thick fresh cod fillet, cut into 4 pieces200g/7oz smoked cod fillet, cut into 4 pieces200g/7oz fresh salmon fillet, centre cut200g/7oz large tiger prawns, shell removed but tail onsalt and freshly ground black pepperfinely chopped fresh parsley and dill, to garnishlemon wedges, to serve light olive oil, for frying 2 shallots, peeled and finely sliced 4 large garlic cloves, finely chopped 1 fennel bulb, trimmed and finely sliced 2 tbsp vermouth 400g tin cherry tomatoes 10 baby plum tomatoes, halved 500ml/18fl oz chicken stock (or fish or vegetable stock if preferred) 1kg/2lb 4oz mussels, scrubbed and debearded 4 extra large scallops, shucked and cleaned 200g/7oz thick fresh cod fillet, cut into 4 pieces 200g/7oz smoked cod fillet, cut into 4 pieces 200g/7oz fresh salmon fillet, centre cut 200g/7oz large tiger prawns, shell removed but tail on salt and freshly ground black pepper finely chopped fresh parsley and dill, to garnish lemon wedges, to serve Method Heat a good glug of oil in a large frying pan with a lid and, once hot, add the shallots, garlic, fennel and vermouth. Fry for 8–10 minutes until softened and golden.Add the cherry tomatoes and plum tomatoes and bring to a simmer. Add the stock, bring back to a simmer and then add all of the seafood and fish, arranging neatly in the pan. Discard any mussels with broken shells and any that refuse to close when tapped. Cover and simmer for another 6–8 minutes or until the thicker bits of fish have cooked and the mussels have opened. Discard any mussels that remain closed. Season with salt and pepper, sprinkle with the herbs and serve with the lemon wedges. Heat a good glug of oil in a large frying pan with a lid and, once hot, add the shallots, garlic, fennel and vermouth. Fry for 8–10 minutes until softened and golden. Heat a good glug of oil in a large frying pan with a lid and, once hot, add the shallots, garlic, fennel and vermouth. Fry for 8–10 minutes until softened and golden. Add the cherry tomatoes and plum tomatoes and bring to a simmer. Add the stock, bring back to a simmer and then add all of the seafood and fish, arranging neatly in the pan. Discard any mussels with broken shells and any that refuse to close when tapped. Cover and simmer for another 6–8 minutes or until the thicker bits of fish have cooked and the mussels have opened. Discard any mussels that remain closed. Add the cherry tomatoes and plum tomatoes and bring to a simmer. Add the stock, bring back to a simmer and then add all of the seafood and fish, arranging neatly in the pan. Discard any mussels with broken shells and any that refuse to close when tapped. Cover and simmer for another 6–8 minutes or until the thicker bits of fish have cooked and the mussels have opened. Discard any mussels that remain closed. Season with salt and pepper, sprinkle with the herbs and serve with the lemon wedges. Season with salt and pepper, sprinkle with the herbs and serve with the lemon wedges.