Mediterranean fish soup recipe

Ingredients

• 25 g large onions
• 1 1/2 g garlic, peeled and finely chopped
• 7 1/2 ml extra virgin olive oil
• 2 bay leaves
• 1 whole thyme sprig
• 100 g plum tomatoes, roughly chopped
• 10 g tomato purée
• 1 pinch salt
• 1 pinch caster sugar
• 20 ml water
• 250 g fish fillets cut into large chunks
• 35 ml extra virgin olive oil
• 35 g fennel, diced into 1cm blocks
• 175 g onion, diced into 1cm blocks
• 25 g garlic, peeled and crushed
• 1 pinch fennel seeds
• 1 pinch star anise
• 1 sprig of whole thyme
• 1 packet pure saffron powder (0.125g)
• 45 g tomato purée
• 25 g extra virgin olive oil
• 125 ml tomato fondue
• 1 pinch cayenne pepper
• 1 tsp Pernod, boiled for 10 seconds
• 1 tsp salt
• 2 large egg yolks
• 15 g garlic, peeled and crushed
• 1 packet saffron powder (0.125g)
• 3 pinchs salt
• 2 pinchs cayenne pepper
• 35 ml boiling water
• 285 ml extra virgin olive oil
• 100 ml extra virgin olive oil
• 10 g garlic, peeled and crushed
• 1 baguette
• 50 ml garlic oil