French-style fish soup

Ingredients

• 1/4 cup olive oil
• 1 leek, finely sliced
• 1 red onion, halved and finely sliced
• 1 stalk celery, finely sliced
• 1 fennel bulb, finely sliced, leaves reserved to garnish
• 2 cloves garlic, finely sliced
• 2 bayleaves
• 2 stalks thyme
• 2 stalks flat-leaf parsley
• 2 x 4 centimetre orange peel (use a potato peeler)
• 1 pinch saffron threads
• 1 pinch chilli flakes
• 1 tablespoon pernod
• 400 grams can cherry tomatoes
• 4 cups fish stock
• 1 orange, juice and zest
• 500 grams monkfish fillets, cubed
• 1/2 cup flat-leaf parsley leaves, to garnish
• Fish Stock
• 3 fish bodies, fish frames – ask your fishmonger for these
• 1 leek, white part only, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 fennel bulb, chopped
• 1 handful herbs - parsley, thyme, bayleaf
• 2 pieces orange peel, peeled with a potato peeler
• 6 peppercorns