1 carrot, peeled and chopped
3 celery sticks, chopped
1 red chilli, finely chopped
½ fennel bulb, sliced
1 head garlic, broken into cloves and smashed
1 garlic clove, smashed
4 garlic cloves, finely chopped
1 lemon, juice only
1 onion, chopped
1 roasted and peeled red pepper from a jar, finely chopped
bunch fresh tarragon, roughly chopped
small bunch fresh thyme, roughly chopped
1 tbsp chopped fresh thyme
400g tin plum tomatoes
1 tsp Dijon mustard
2 bay leaves
1 bay leaf
salt and freshly ground black pepper
2 tbsp olive oil, for frying
150ml/5fl oz olive oil
50ml/2fl oz light olive oil
pinch saffron
pinch salt
2 tsp hot smoked paprika
1 star anise
2 tbsp tomato purée
150ml/5fl oz vegetable oil
splash white wine vinegar
10²µ/½´Ç³ú butter
2 free-range egg yolks
50²µ/1¾´Ç³ú ³Ò°ù³Ü²âè°ù±ð cheese, grated, to serve
1kg/2lb 4oz mixed sea fish (on the bone if possible or fillets, crab claws or shells, or prawns in shell)
1kg/2lb 4oz mixed fish fillets, cut into chunks
300²µ/10½´Ç³ú mussels in shell, scrubbed and debearded
1 small (preferably day-old) French stick, torn into ³¦°ù´Çû³Ù´Ç²Ô²õ
125ml/4fl oz French dry vermouth
50ml/2fl oz white wine or French dry vermouth