Savory Coastal Fish Soup with Homemade Rouille

1. Prepare the Fish Stock

Start by rinsing and cleaning the fish bones and heads, then chop them if needed. In a large heavy pot, heat the olive oil to cover the bottom and sauté the fish bones for about two minutes. Add the onion, carrot, fennel bulb, tomatoes, and garlic. Follow with the peppercorns, fennel seeds, coriander seeds, fresh herbs, bay leaf, and saffron threads. Pour in the dry white wine and bring it to a boil. After a couple of minutes, add the water and a pinch of salt. Bring the mixture back to a boil, then reduce the heat and let it simmer for about 45 minutes. Skim off any foam that rises to the surface to keep your stock clear. Once done, strain the stock and set it aside.

2. Marinate the Fish Fillets

While the stock is simmering, prepare the fish fillets. Trim any bones, cut them into chunks, and marinate them in a bowl with extra-virgin olive oil, chopped fennel tops or parsley, crushed garlic, and a bit of salt.

3. Prepare the Soup Base

In a heavy soup pot, heat the olive oil over medium heat and add the diced onion. Cook the onion for about five minutes until it becomes translucent. Add the diced leek, fennel bulb, and a pinch of saffron threads. Cook for another seven minutes until the vegetables are soft. Then, add the diced tomatoes and cook for three to four minutes until they start to break down. Pour in the strained fish stock, bring to a boil, then reduce to a simmer. Let the flavors meld together for about five minutes.

4. Prepare the Croutons

Prepare the croutons by brushing the bread slices with olive oil and toasting them until golden. Rub each toasted slice with the peeled garlic clove for an extra layer of flavor.

5. Finish the Soup

Add the marinated fish to the simmering soup base and cook for about three minutes. Add the mussels and continue cooking until the shells open, which indicates they are done. Serve the soup hot with the garlic-rubbed croutons and a dollop of homemade rouille on the side.