Fish Soup with Aïoli and sauce ardente from Sud de France by Caroline Conran

Ingredients

• 200 g sea bass fillets, or use eel, conger eel or huss (keep the bones)
• 300 g monkfish (obtain the head if possible)
• 6 crayfish or langoustines, preferably raw
• 4 tbsp olive oil
• 300 g fillets of red mullet or gurnard (keep the bones, heads, etc.)
• ½ fennel bulb, chopped
• 1 banana shallot or 2 small shallots, chopped
• 2 large pinches saffron
• 1 onion finely chopped
• 1 leek, finely diced
• 1 stick celery, chopped
• 250 ml olive oil
• 1 tsp harissa
• salt
• ½ chicken stock cube
• 6 slices pain de campagne, toasted
• 2 large cloves garlic, crushed
• 2 egg yolks