Fish Soup

Instructions

1. Prepare the fish
   Clean and rinse the fish thoroughly. Cut into large chunks, keeping the bones in as they'll add flavor. Set aside.
2. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the onions, garlic, leek, and fennel. Cook until softened but not browned, about 8-10 minutes, stirring occasionally.
3. Add tomatoes and seasonings
   Stir in the chopped tomatoes, tomato paste, bay leaves, orange peel, saffron, and thyme. Cook for 5 minutes until the tomatoes begin to break down.
4. Cook the fish
   Add the fish pieces to the pot and stir gently to coat with the vegetable mixture. Cook for 5 minutes, turning occasionally.
5. Add stock and simmer
   Pour in the fish stock, bring to a boil, then reduce heat and simmer, covered, for about 30 minutes. The fish should be completely falling apart.
6. Blend the soup
   Remove the bay leaves and orange peel. Working in batches if necessary, carefully transfer the soup to a blender and process until smooth. Alternatively, use an immersion blender directly in the pot.
7. Strain and season
   Pass the blended soup through a fine-mesh sieve, pressing with the back of a ladle to extract all the liquid. Return to the pot, season with salt and pepper to taste, and reheat gently.
8. Serve
   Ladle the hot soup into warmed bowls. Serve with rouille sauce (garlicky saffron mayonnaise) and crusty bread on the side for an authentic experience.