SEAFOOD MEDLEY WITH REAL SAFFRON AIOLI

For the seafood:

• 200 grams Rockling, or any other fish (keep the bones for the bouillabaisse fumet)
  
• 8 cooked clams
  
• 8 cooked mussels
  
• 8 prawns
  
• 4 scallops in the shell
  
• 60 grams calamari
  
• Handful of microherbs

Equipment:

• 1 fine chinois

For the rouille (real saffron aioli):

• Olive oil to panfry and marinate
  
• 80 grams onion
  
• 500 grams sliced onion
  
• 500 grams sliced fennel
  
• 3 garlic cloves
  
• 1 tbsp fennel seeds
  
• 140 grams tomato paste
  
• 1 litre white wine
  
• 2 litres chicken stock
  
• 500 grams marinated bones
  
• 500 grams blue swimmer crab
  
• Bouquet garni
  
• Pinch of cayenne pepper
  
• 100 grams Port Mahon Aioli
  
• 1 gram saffron powder
  
• Croutons to serve

Seafood medley:

1. Marinate the fish bones overnight in olive oil and saffron.
2. Roast off the bones and reserve.
3. Heat a large pan, sweat the onion, fennel, garlic, fennel seeds and olive oil.
4. Add tomato paste and roast, add white wine and reduce until 1/4 left.
5. Add chicken stock, blue swimmer crab and marinated bones.
6. Bring to the boil, simmer for one hour, then pass through a fine chinois. It should be reduced to a sauce like consistency.
7. Panfry the fish fillets, calamari and prawns in a little olive oil.
8. Remove scallops from shell and pan fry in olive oil.
9. Cook clams and mussels in a little white wine until they open.

Real saffron Aioli:

1. In a small saucepan, add warm water and saffron powder. Mix, then add to the Port Mahon Aioli. The aioli should be of a rusty yellow colour.