Provençal Salmon Bouillabaisse with Orange and Rouille

Ingredients

• 400 g salmon fillet, cut into large chunks
• 1 onion, finely chopped
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 400 g chopped tomatoes
• 750 ml fish stock
• 1 strip orange zest
• 1 pinch saffron
• 1 bay leaf
• 1 tsp dried thyme
• 1 small potato, thinly sliced
• Chopped parsley to finish
• Rouille and toasted baguette to serve

Instructions

1. Heat olive oil in a wide pot and soften onion and fennel for 6–8 minutes. Add garlic, thyme and saffron and stir briefly.
2. Add tomatoes, fish stock, orange zest, bay leaf and sliced potato. Simmer for 15 minutes, until the potato is tender and the broth smells fragrant.
3. Taste the broth and adjust salt and pepper. Remove the bay leaf and orange zest if you prefer a cleaner finish.
4. Add salmon chunks and simmer gently for 4–5 minutes, just until cooked through. Do not boil hard once the fish is in the pot.
5. Scatter with parsley and serve with toasted baguette and rouille so guests can spoon the garlicky sauce into the broth.

Kitchen note: Add the salmon near the end and keep the broth at a gentle simmer so the pieces stay intact.