Instructions: Heat the oil gently in a large saucepan add the shallots leek and fennel seeds and saute until the onion becomes translucent about 57 minutes.

Add the garlic and a minute later the tomatoes and saffron.

Turn with a spatula until the tomatoes look wilted.

Add the wine orange zest and juice the dill and the stock.

Season cover and boil steadily for 20-30 minutes.

Liquidize the mixture in a food processor.

Then press it through a fine sieve to extract all the juices.

Pour the sieved mixture back into the pan taste and adjust the seasoning.

Bring this back to the boil add the squid rings and tentacles and cook gently for 15 minutes. Meanwhile cut the fish into large cubes and add to the pan with the clams (if you are using them) langoustines or prawns and oregano.

Cook for 5 minutes more.

In the meantime slice the courgette and the carrot into long thin spaghetti like strips and blanch them for 1 minute in lightly salted boiling water.

Drain and refresh in cold water.

Place a selection of seafood in each warmed soup plate and pour the sauce over it.

Top with some snipped dill.

Serve with strips of courgette and carrot and baguette croutes spread with rouille.

There is nothing more glorious than an exotic amalgam of different seafood on a plate surrounded by a smooth aromatic sauce. Freshness is the most important factor otherwise the result of even the most expensive ingredients is poor or simply uninteresting.

Serves 4

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