Soupe De Poisson

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Fish Stock

4 pounds fish bones and heads, gills removed

1 onion, peeled and diced

2 leeks, cleaned, trimmed and chopped roughly

1 fennel bulb, sliced into chunks

5 parsley sprigs

5 fresh thyme sprigs

1 bay leaf

About 3 to 4 quarts of water, or enough to cover the bones

Sea salt to taste

Pinch of cayenne pepper, or to taste


Pinch of saffron (about 20 threads)

1 cup dry white wine

12 fingerling potatoes, peeled

Sea salt

1/4 cup extra virgin olive oil

2 fennel bulbs, rinsed and sliced into thin strips

3 stalks green garlic, trimmed and minced

2 leeks, rinsed, trimmed and sliced into 1/2-inch half-moons

2 pounds monkeyface pricklebacks or rockfish, boned and cleaned, cut into 3-inch chunks

To Finish

6 to 8 slices good crusty country-style bread

1 garlic clove, peeled

Aioli (see recipe)

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