Ingredients

1 small Onion sliced as thinly as possible 1 stick Celery sliced thinly 1 Leek sliced thinly 2 tablespoons Tomato paste 2 L to 3 L fish stock sea salt Seafood squid, scallops, mussels,prawns - whatever you have toasted sourdough bread or crusty bread gruyere cheese for melting over the bread of chervil or parsley for garnish Soup base 3 Whole Rock fish like ocean perch small size, cut into large pieces 6 Cloves Garlic sliced ½ Leek sliced 3 Bay leaves 6 Tomatoes chopped roughly 3 Pinches of Saffron 1 sliced carrot 1 stick Celery sliced 1 cup chopped Fennel 1½ tablespoons fennel seeds 1 cup Extra Virgin Olive Oil ½ cup Pernod cracked Pepper 2 zest oranges 1 Stalk Parsley bunch

Description

Marinate All The Ingredients For The Base Overnight Or Up To Two Days. Sauté All The Base Ingredients In A Large Pan With A Touch Of Oil For A Few Minutes. Add The Tomato Paste And Cook For Two Minutes. Add The Fish Stock Bring To The Boil And Simmer For

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