Rick Stein's bouillabaisse recipe as seen on Rick Stein's Cornwall

Name: Rick Stein's bouillabaisse recipe as seen on Rick Stein's Cornwall
Cuisine: European, Mediterranean, French
Ingredients: For the mash; 1kg/2lb floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks; 150ml pint full-fat milk or cream; 50g butter; 2 tsp salt; For the bouillabaisse; 5 tbsp olive oil; 2 shallots or 1 onion, roughly chopped, skin and all; 3 garlic cloves, roughly chopped, skin and all; 1 small fennel bulb, chopped; 2 whole gurnards (about 600g total weight), filleted (ask for the head and bones if done by a fishmonger); 100ml/3½fl oz dry white wine; 600ml/21fl oz water or fish stock; 2 large tomatoes, roughly chopped; 1 tbsp tomato paste; 2 strips of orange peel; Pinch of saffron; Pinch cayenne pepper; 250g prawns, shell on, or 6 or so cooked langoustines, cut in half lengthways; 12 live mussels in the shell, scrubbed and debearded; Salt and freshly ground black pepper; Linkedin