Bouillabaisse with Charred Fennel

Bouillabaisse is a bit of fiddle but it is worth it. I have tried to simplify it as much as possible for myself.

200 gms prawn
10 scallops halved
2 slices firm white fish in bite sized pieces
2 sets fish wings
Two crabs picked (large shells reserved) - or 1 tub meat
1 bulb fennel
1 onion in fine dice
1 stick celery in fine dice
1 carrot in fine dice
5 cloves garlic minced
1 tbs tomato paste
1/2 tub cherry tomatoes halved
1 glass white wine
Bouquet garni (parsley, thyme, bay leaf tied in a bunch)
2 chilli minced
1 pinch saffron
1 handful parsley
1 litre chicken stock
Extra virgin olive oil

Remove the fronds from the fennel (for garnish) and separate the leaves of the fennel, cleaning as necessary. Shell the prawns and reserve the larger shell pieces and heads. Char the fennel leaves over flame until slightly smokey in batches. Repeat with prawn shell/heads.

Mince the charred fennel and saute with the onion, celery, carrot, chilli and most of the garlic over a low temperature in extra virgin olive oil until soft. Toss through the cherry tomatoes and season with salt and pepper. Once soft add the tomato paste to the mix and cook off. Deglaze with white wine and once the alcohol has also cooked off, pour in the chicken stock, stirring to combine, adding the bouquet garni. Add the saffron, fish wings, prawn shells/heads, (large crab shells if you have them) and simmer over a low heat for 5 minutes. Remove the fish wings and prawn shells (crab too)
and discard. Blend the sauce with a stick blender.

Add the fish pieces and simmer for 2 minutes before adding the prawn, followed by scallop 1 minute later. Finally add the crab and remaining garlic, some chopped parsley and give a gentle stir.
Divide amongst bowls, top with more parsley, a drizzle of extra virgin and some fresh cracked pepper.