Fish Soup Provençal with Pasta from Soup: A Way of Life by Barbara Kafka

Ingredients

• ¼ cup (65 ml) olive oil
• Freshly ground black pepper, to taste
• 1½ tablespoons kosher salt
• 1 vial (.25 g) saffron threads
• One 2- pound (900- g) red snapper
• 2 ounces (60 g) Swiss cheese, grated, for serving
• 1 large onion, finely chopped
• 2 ounces (60 g) vermicelli (fine noodles), broken into 2-inch (5-cm) lengths
• 6 medium tomatoes, peeled and cut into ¼-inch (.5-cm) dice