1. Prepare seafood. Wash mussels and remove stringy beard; peel and devein prawns; score the squid in a crisscross pattern and cut into 3cm pieces; and slice fish into 3cm dice. Keep seafood separate, and set aside.

2. Halve fennel and slice into 1cm pieces. Wash and thinly slice leek. Heat 2 tbsp olive oil in a large saucepan and gently cook fennel and leek for a few minutes till soft but not

coloured, then add saffron, garlic and wine. Turn up the heat and reduce by half. Add stock

and 1 lemon sliced into thin rounds. Bring to the boil.

3.Add mussels and fish to the broth. Cover with a lid and simmer for 1 minute, then add

prawns, squid and tomatoes and stir gently. Cover again and simmer until just cooked through; stir again to ensure even cooking.

4. Meanwhile, drizzle the baguette with extra-virgin olive oil and toast under a hot grill.