- Add sweet potato and carrot to a pan with the stock, bring to the boil, then turn down the heat, cover, and simmer 7 minutes.
- Add the fennel, yellow pepper, leek, turmeric, white pepper and garlic, mix, then cover and simmer for a further 5 minutes.
- Meanwhile add 1 tsp of oil to a large non-stick frying pan over a medium-high heat. Once the pan is hot, add 4 pieces of fish, fillet skin-side down and cook for 2-3 minutes. Turn them over and cook another 1-2 minutes. Place on a hot plate and cook the remaining fish fillets with another tsp of oil - if you have a big enough pan you can do in one batch.
- Add the mussels and prawns to the vegetables and stock, bring to the boil and cook for 2 minutes
- Divide the vegetables, prawns, mussels and broth between 4 bowls. Place the fish fillets on top, sprinkle with parsley, chopped tomato flesh and a sprinkle of black pepper and serve.
- Bouillabaisse was traditionally made with leftover fish - whatever was in season - so virtually any fish works.
- To peel tomatoes, dip them in boiling water for 1 minute and the peel is easy to remove.