Seafood and Tomato Saffron Broth

Heat the oil in a large stockpot and add the onion, celery and fennel. Sauté for 5 minutes over a low heat until softened but not browned. Stir in the garlic and season generously. Add the saffron, orange zest and tomato paste and stir to combine. Add the wine and let it bubble up before adding the stock. Bring to the boil then gently simmer for about 10 minutes. The soup can be made in advance to this stage.

To serve: Bring the soup back to a simmer and add the chopped tomatoes, fish, prawns and mussels. Cook for a further 3-4 minutes or until the fish and prawns are just cooked and the mussels have opened. Squeeze over the lemon juice and stir through half the parsley before dividing between bowls. Serve with extra parsley on top, lemon wedges on the side and plenty of crusty bread.