1 chilli, deseeded and finely chopped
1 fennel, trimmed and finely chopped
1 garlic clove, finely chopped
4 garlic cloves, finely chopped
1 garlic clove, halved
2 garlic cloves, finely chopped
1 lemon, zest only
陆 lemon, juice only
2 onions, thinly sliced
陆 orange, zest and juice
2 red peppers, cored, deseeded and sliced
1 rosemary sprig, leaves picked and chopped
1 rosemary sprig
4 salted anchovies in oil
400g tin chopped tomatoes
陆 tsp dried chilli flakes
3 bay leaves
sea salt and freshly ground black pepper
100ml/3陆fl oz light olive oil
1 tbsp olive oil
400ml/14fl oz olive oil
2 tbsp rapeseed oil, for frying
big pinch saffron
pinch saffron strands
salt
50驳/1戮辞锄 tomato pur茅e
2 free-range eggs
fish bones and parts, reserved from above
600g/1lb 5oz gurnard, filleted and fish bones and parts reserved, each fillet halved to create 4 pieces
1 monkfish tail, bones removed and reserved, trimmed of sinews and sinews reserved, and cut into 8 equal chunks
20 live mussels, scrubbed and debearded
8 large scallops
2 squid, cleaned, prepared and sliced into rings
1 large baguette, cut into thin slices
300ml/10fl oz white wine