Fish stew with cheat’s rouille

Method

1. Heat the oil in a large pan and gently fry the onion, celery and fennel for 5 minutes or until soft. Add the fennel seeds, chilli and garlic, then fry for another minute.
2. Add the wine/vermouth and turn up the heat. Bubble for 2 minutes to evaporate most of the alcohol. Add the tomatoes, tomato purée, bay leaf and fish stock. Bring to a boil, then reduce the heat and simmer gently, covered with a lid, for 20 minutes.
3. Meanwhile, make the rouille. Pound the anchovies and garlic in a pestle and mortar to make a paste, then mix with the mayonnaise in a bowl. Stir through the lemon zest and juice and season well. Set aside.
4. Add the white fish to the pan, then the mussels. Turn up the heat so the stew bubbles. Cover with the lid and cook for 5 minutes, then take off the heat. Discard any closed mussels, then sprinkle with parsley.
5. Serve in bowls, topped with a spoonful of rouille, with crusty bread.