2 tbsp finely chopped fresh basil
1 bulb fennel, thinly sliced plus fronds
1 garlic clove, chopped
4 cloves garlic, crushed
2 leeks, thinly sliced
1 lemon, juice only
1 orange, zest and juice
1 sprig thyme
1 tsp Dijon mustard
3 anchovy fillets
2 x 400g tins chopped tomatoes
2 bay leaves
freshly ground black pepper
4 tbsp good olive oil
2 pinches saffron
sea salt
500ml/18fl oz fish stock
200ml/7fl oz sunflower oil
1 tbsp tomato puree
3 free-range egg yolks
250g/9oz clams, cleaned (discard any clams that do not close tightly when tapped)
4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger)
1kg/2lb 4 oz mussels, cleaned (discard any mussels that do not close tightly when tapped)