Aioli is a Provencal mayonnaise. It's made by pureeing 8 garlic cloves, 10fl oz (275ml) olive oil and 1tblsp (25ml) lemon juice in a blender. In a bowl, beat 3 egg yolks (size 2), turn the blender back on and slowly drizzle in the yolks until the ingredients thicken. Season to taste.

Rouille is a hot, spicy sauce. Make it by putting 2 garlic cloves, 1tblsp fresh breadcrumbs and 1/4tsp cayenne pepper into a blender. Whizz while dripping 4fl oz (120ml) olive oil into the ingredients to form a rusty coloured mayonnaise.

• 8 king prawns, peeled
• 8oz (225g) bass fillet
• 8oz (225g) cod steak
• 8oz (225g) conger eel pieces
• 8oz (225g) red bream, sliced
• Salt and freshly ground black pepper
• 4 pints (2.25 litres) fish stock made from 3 stock cubes
• 2lb (1kg) potatoes, boiled
• 4fl oz (120ml) double-cream
• Ready-made aioli (see recipe above)
• 4 slices French bread
• Ready-made rouille (see recipe above)
• Fennel fronds to garnish

Add cream to reserved stock then heat, stirring all the time. Slowly add aioli, stirring until froth takes on the consistency of custard. Remove from heat. Toast bread and spread with rouille.

Pour the sauce over the prawns, fish and potatoes and top with the French bread. Garnish with the fennel.