BBC Food - Recipes - Fish soup

Name: BBC Food - Recipes - Fish soup
Ingredients: 1 grey mullet , filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved; 2 red mullet , filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved; 2 gurnard , filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved; 25ml olive oil; pinch saffron powder; 5 garlic cloves, peeled, bruised; 5 sprigs fresh thyme; 2 pinches black pepper; 2 tbsp light olive oil; ¾ onion , peeled, roughly chopped; 1 carrot , peeled, thickly sliced; 1 fennel bulb, thickly sliced; 3 sprigs fresh thyme; 2 fresh bay leaves; 6 garlic cloves, peeled, roughly chopped; 3 ripe tomatoes, chopped; 0.5g sachet saffron powder; 150ml/5fl oz white wine; 1 tbsp tomato purée; 500-600ml/17fl oz-1 pint 2fl oz water; salt; freshly ground black pepper; pastis, to taste; 4 free-range egg yolks; 20g/¾oz crushed garlic , mixed with one pinch of salt; 250ml/9fl oz olive oil; 2-3 pinches cayenne pepper; 0.5g sachet saffron powder, dissolved in 1 tbsp hot water; 40 x 1cm/½in bread cubes, fried on all sides until crisp and golden-brown to form croûtons; 200g/7oz French cheese, such as Comté or Gruyère , grated

git.macropus.org

Don't be put off by the long list of ingredients - this fish soup is simple, and tastes of Provencal sunshine.

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Ingredients

1 grey mullet , filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved
2 red mullet , filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved
2 gurnard , filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved
25ml olive oil
pinch saffron powder
5 garlic cloves, peeled, bruised
5 sprigs fresh thyme
2 pinches black pepper
2 tbsp light olive oil
¾ onion , peeled, roughly chopped
1 carrot , peeled, thickly sliced
1 fennel bulb, thickly sliced
3 sprigs fresh thyme
2 fresh bay leaves
6 garlic cloves, peeled, roughly chopped
3 ripe tomatoes, chopped
0.5g sachet saffron powder
150ml/5fl oz white wine
1 tbsp tomato purée
500-600ml/17fl oz-1 pint 2fl oz water
salt
freshly ground black pepper
pastis, to taste
4 free-range egg yolks
20g/¾oz crushed garlic , mixed with one pinch of salt
250ml/9fl oz olive oil
2-3 pinches cayenne pepper
0.5g sachet saffron powder, dissolved in 1 tbsp hot water
40 x 1cm/½in bread cubes, fried on all sides until crisp and golden-brown to form croûtons
200g/7oz French cheese, such as Comté or Gruyère , grated
1 tbsp chopped fresh flatleaf parsley