Instructions: Pour white wine into a saucepan and boil. Add shallots, garlic and mussels and cover with a lid.

For the Rouille: Add 1 tsp mustard, 3 hard boiled egg yolks, 3 tins of anchovies, 2 cloves garlic, splash of lemon juice and 2 egg yolks together.

Pour in olive oil slowly. Put in a bowl with the saffron and harissa.

Blend.

When mussels open add chunks of cod. Add the Perard soup. Simmer for 20 minutes.

Fry the scallops, prawns, shallots in oil, add pepper, grated lemon rind and flat leaf parsley in a pan with butter. Add soup. Bring to the boil. 3 minutes before you serve add langoustines.

Serve with small dishes of croutons, rouille and grated gruyere cheese.

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