Mirepoix of shallot, celery and sweet pepper with a tiny bit of ultra-finely-diced carrot, sweated in olive oil until translucent. Added paprika and crushed, chopped garlic, sauteed for a few minutes. Added wide strips of orange zest peel, a chopped anchovy fillet, sea salt, black pepper and a generous pinch of whole saffron and left to infuse for a few minutes in a pint of fish stock that was nearly at the boil but not quite. Added the stock to the main pan, brought to a slightly wobbly stage, not quite simmering. Added bits of fish, in walnut-sized chunks. Kept at non-quite-simmering for five minutes. Added pre-cooked mussels and a drained tin of smoked mussels. Left at the same heat for another two minutes, then scooped out most of the big pieces of fish and some of the mussels. and left them to drain in a colander. Brought the remaining liquid and bits to the boil and skimmed off the foam a few times. Added a pile of fresh chopped tomatoes and a decent glug of passata, simmered gently for ten minutes then given a final skim then blitzed with a stick blender.
Served in wide pre-heated bowls with a selection of fish pieces and mussels in the middle and a bit of dill weed.