Serves 4

Bourride is a kind bouillabaisse from the French Mediterranean. Fish such as gurnard, grey mullet, and huss are ideal for this dish, as they hold together well during cooking. Feel free to use any other fish that's available; and you could even use some chunks of lobster.

2 shallots, peeled and finely chopped
A good knob of butter
100ml white wine
150ml fish stock, made from fish bones
1 small clove of garlic, peeled and crushed
300g gurnard fillet, trimmed, pin bones removed
300g grey mullet fillet, scaled, pin bones removed
4 large dived scallops, cleaned - or you could use cod, skate or monkfish cheeks
300ml double cream
Salt and freshly ground black pepper
1tbsp chopped parsley

In a saucepan large enough to take all the fish, gently cook the shallots and garlic in the butter for 2-3 minutes without colouring. Add the wine and fish stock, then carefully place in the fish, bring to a gentle simmer and continue to simmer for a minute. Then carefully remove the fish with a slotted spoon on to a plate. Boil the cooking liquor until it has reduced by about half, then add the cream and continue to simmer gently until the sauce has reduced again by half and thickened. To serve, reheat the fish in the sauce for about a minute, season to taste and arrange on warmed plates with the sauce spooned over. Serve with mash, Jersey royals and greens such as steamed spinach.