Fish Soup with Saffron Rouille

It is best to have the fish filleted immediately at the fishmonger’s, but take the carcasses with you. Soak fish heads and bones for 1 hour. Remove lobster and fry lobster shell in olive oil. Add carcasses and toss briefly. Add chopped soup vegetables and shallots. Deglaze with white wine, Noilly-Prat and Pernod and reduce liquid over high heat. Add fish stock, bring to a boil and skim. Add bay leaves, chili, saffron and thyme and simmer gently for about 20 minutes. Then strain and add vegetable cubes. Cut carefully boned fish fillets into bite-sized pieces and add with calamari and cleanly cleaned mussels. Bring to the boil once and season with salt and white pepper, but only allow to steep more so that the fish do not become hard. Briefly blanch (scald) vegetable strips and gently sauté in hot olive oil. Dip tomatoes briefly in hot water, peel, seed and chop into small cubes. Pepper and sauté with the finely chopped garlic cloves. Add the vegetables to the soup and add the lobster medallions and claws. Once the shells have opened, arrange fish soup in preheated deep plates and sprinkle with fennel greens and basil. Serve prepared rouille in an extra small bowl and spread on crusty baguette only at table. For the saffron rouille, cut peeled potatoes into small pieces and mix with garlic cloves, saffron and fi

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