Saffron & slow-roasted tomatoes
To make your own fish stock, ask your fishmonger for 250g fish bones (and heads) then whack them in a large pan with the langoustine shells and heads, veg offcuts (including the tomato skins and stalks) and some oil. Add 150ml white wine and 2 fresh bay leaves, let it cook away for a couple of minutes, then top up with enough cold water to cover (approx 2 litres). Bring to the boil and leave to tick over for 15 minutes. Strain the liquid through a sieve before using.