Country: France Region / Locale: Marseille Servings: Serves 6

Ingredients

• olive oil – 3 tbsp / 45 ml
• onion, finely chopped – 1 large / 200 g
• leek, white part only, sliced – 1 / 100 g
• garlic cloves, minced – 3 / 15 g
• ripe tomatoes, chopped – 4 / 400 g
• fish stock – 1.5 liters
• fennel bulb, sliced – 1 / 100 g
• dry white wine – 1 cup / 240 ml
• saffron threads – 1/4 tsp
• bay leaf – 1
• orange zest – from 1 orange
• mixed fish pieces (cod, haddock, sea bass) – 800 g
• French baguette, sliced – 1
• rouille sauce – to serve

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, leek, and garlic, sautéing until soft and translucent.
2. Stir in the tomatoes, fish stock, fennel, white wine, saffron, bay leaf, and orange zest. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add the fish pieces and continue to simmer for another 15 minutes until the fish is cooked through.
4. Remove the bay leaf. Use a blender or immersion blender to purée the soup until smooth.
5. Serve the soup hot with sliced baguette and a generous dollop of rouille sauce on top.

Substitutions

• white wine -> extra fish stock or water
• French baguette -> any crusty bread
• mixed fish pieces -> sole or pollock

Enhancements in the Next Evolution

• Add a pinch of cayenne pepper for extra heat.
• Include a splash of cognac to enhance the depth of flavor.
• Consider using shellfish like shrimp and mussels for additional flavor.