Bourride of red mullet, gurnard and fresh salted cod

Fruit and vegetables

100g/3½oz carrot, peeled and chopped

100g/3½oz celery sticks, sliced

2 medium–hot Dutch red chillies, stalks removed and roughly chopped

1 tsp ground coriander

1 fennel bulb, chopped

½ fennel bulb, chopped

4 garlic cloves, peeled

4 garlic cloves, chopped

1 small leek, chopped

2 tsp lemon juice

25g/1oz button mushrooms, sliced

1 onion, chopped

1 onion, chopped

2 thick strips orange zest

170g/6oz jar roasted red peppers, drained

1 fresh thyme sprig

1 fresh thyme sprig

2 tomatoes, sliced