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Fish Soup Marseilles Style

DIRECTIONS

Combine the fish stock, wine, parsley stems, thyme, bay leaf, fennel seeds, and orange peel. Simmer 15 minutes. Strain.
Clean and prepare the fish as necessary.
Cooking:
Heat the olive oil in a brazier or other pot large enough to hold all the fish. Add the onion, leek, and garlic to the oil and sweat.
Add the saffron and red pepper. Stir in and cook for a few seconds.
Add the tomatoes and the prepared broth. Simmer 5 or 10 minutes, until the flavors are well blended. Season to taste with salt. If desired, purée the broth and vegetables.
Add the fish. Simmer gently until the fish is just cooked.
Presentation:
The soup can be presented in either of two ways: (1) present the fish and broth together in a large bowl or tureen or (2) remove the fish and serve it on a platter and present the broth in a separate bowl. Either way, the diners serve themselves at the table.
Present each diner with an empty, hot soup plate on an underliner. Place a basket of toasted and sliced french bread, a bowl of garlic mayonnaise, and a bowl of rouille on the table. The diners place a few slices of toast in the soup plate, add a few pieces of fish, and ladle some soup over the top. Garlic mayonnaise and rouille are stirred into the soup to taste.