Soupe de Poisson à la Marseillaise

Ingredients

• 700 gfirm white fish and shellfish — cut into bite-size pieces
• 1fennel bulb — thinly sliced
• 1onion — chopped
• 2 clovesgarlic — minced
• 3ripe tomatoes — peeled and chopped
• 1.5 Lfish stock
• 1 striporange zest
• 1 pinchsaffron
• 3 tbspolive oil
• to tastefine salt and black pepper

Method

1. Begin by preparing the vegetables and aromatics. Thinly slice 1 fennel bulb and 1 onion, ensuring even slices for uniform cooking. Mince 2 cloves of garlic finely. Dice 3 ripe tomatoes, removing the seeds if desired for a smoother texture.
2. In a large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced fennel, onion, and minced garlic. Cook gently, stirring occasionally, until the vegetables are softened and the aroma is sweet and savory, about 5-7 minutes. The onions should be translucent, and the fennel should have lost its raw edge.
3. Add the diced tomatoes to the pot and stir to combine. Cook for another 3-4 minutes until the tomatoes have softened and begun to break down, releasing their juices. This will help form the base of the soup.
4. Pour in 1.5 liters of fish stock and add 1 strip of orange zest and a pinch of saffron. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, ensuring it does not boil vigorously, which could cloud the soup.
5. Add 700 grams of firm white fish and shellfish to the simmering broth. Ensure the pieces are submerged. Continue to simmer gently until the fish is cooked through and tender, approximately 10-15 minutes. The fish should flake easily with a fork, and the shellfish should be opaque.
6. Once the seafood is cooked, taste the soup and adjust the seasoning with fine salt and black pepper to your liking. The broth should taste balanced and rounded, with no raw flavors.
7. Ladle the hot soup into warmed bowls, ensuring each serving has a good mix of fish, shellfish, and vegetables. Serve immediately, allowing the aroma to invite everyone to the table.