Classic fish soup with rouille and croutonsI love fish soup. It’s a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.Serves 4mixed fish 1kg, such as gurnard, cod and grey mullet (alternative fish: any except for oily fish such as herring, mackerel or salmon)olive oil 90mlonion, celery, leek and fennel 75g of each, roughly choppedgarlic cloves 3, slicedorange zest 2 stripstomatoes 200g, tinned choppedred pepper 1, seeded and slicedbay leaf 1thyme 1 sprigsaffron strands a pinchchilli flakes ½ tspunpeeled prawns 100gfish stock 1.2 litres (see below)orange juice of ½salt and freshly ground black pepperFor the fish stockMakes 1.2 litresfish bones 1kgonion 1, choppedfennel bulb 1, choppedcelery 100g, slicedcarrot 100g, choppedbutton mushrooms 25g, slicedthyme 1 sprigwater 2.5 litresFor the croutonsbaguette 1, smallolive oil for fryinggarlic clove 1rouille ½ quantity (see below)parmesan cheese 25g, finely gratedFor the rouilleMakes 300mlwhite bread 25g, sl...
