Soupe De Poisson

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4 tablespoons olive oil

1 cup roughly chopped celery

2 cups roughly chopped white onions

1 cup roughly chopped carrots

1 fennel bulb, roughly chopped

6 garlic cloves, crushed

Peel of 1/4 orange

2 bay leaves

Salt and pepper to taste

About 2 pounds seasonal, inexpensive fish such as sand dabs and petrale sole (scaled and gutted, left whole or cut into chunks) and whole sardines

1 cup dry white wine or vermouth

1/2 cup pastis or Pernod

3 tablespoons double concentrated or sun-dried tomato paste (sold in tubes)

2 teaspoons saffron threads

4 sprigs of fresh thyme, or 1/2 teaspoon dried thyme

6 tablespoons olive oil


1 egg yolk

1 small boiled potato (may use from bouillabaisse)

1/2 teaspoon saffron threads, chopped, then soaked in 1 tablespoon hot water

4 garlic cloves, peeled

1 cup olive oil

Salt to taste


1/2 to 1 cup olive oil

1 to 2 baguettes, cut into 1/2-inch rounds

Grated Parmesan cheese, for serving

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