Have Ready a few different types of fish cut into steaks (bone-in) preferably. Think conger, bream, mullet, monk.
Shellfish and Shrimps May Also be Added.
Slice thinly a bulb of fennel, an onion and a few garlic cloves.
Sweat these off in a deep saucepan in olive oil along with a pinch or two of saffron as well as some salt & pepper for seasoning.
Add a splash of pastis or pernod if you have it.
Cut a couple of potatoes into large diced pieces and add to the pan along with a tin or two of chopped or peeled tomatoes.
Add your fish to the pan and top up with a good HOT fish stock or veg stock so the fish is just covered.
** If you have time you can quickly fry your fish on each side in a separate pan to add some extra colour and flavour.
Cover and simmer until the potatoes are tender and the fish is cooked through… 15-20 minutes.
*** Feel free to add some shellfish and prawns at this point if you like.. when they are open / pink they are cooked.
Divide the fish and veg into bowls and pour over the soup.
If you have a hand blender you can reserve some soup and fish and blend it to make a thicker soup.
Garnish with chopped parsley and a drizzle of olive oil.
Serve with toasted slices of baguette.
Classically this is served along with a Rouille of which there are a few varieties… but for a cheat make a garlic mayo with a squeeze of lemon and a pinch of cayenne or saffron.