Cornish Bouillabaisse
This is my dream fishy supper — a seaside soirée just would not be the same without this showstopper, which is also great as a Sunday lunch. Cook with your favourite tunes and glass in hand. Simple and quick to make, colourful and delicious, this rustic stew will always be a winner for satisfying seaside cravings. Use whatever fish and shellfish you like — I’ve used Cornish gurnard, mussels and prawns (shrimp) — to dress it up or down. I also make more aioli than is strictly necessary to celebrate this wonderful dish.
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