Fish soup with rouille

Ingredients for 6 servings:

• 3 fish(s) (gudgeon or red mullet), scaled and gutted
• 12 large prawns
• 675 g fish fillet(s) (white fish such as cod, haddock, halibut or monkfish)
• 225 g mussels
• 150 g onion(s), quartered
• 1 tsp saffron threads
• 5 tbsp olive oil
• 1 bulb(s) fennel (small bulb), roughly chopped
• 4 garlic cloves, crushed
• n. B. Orange peel, grated
• 4 sprigs of thyme
• 675 g tomatoes or 1 small can (400 g) chopped tomatoes
• 2 tbsp tomato paste
• 3 bay leaves
• salt and pepper
• 100 g bell pepper(s), red, roughly chopped
• 1 small red chili pepper(s), cut into fine rings
• 2 garlic cloves, chopped
• 5 tbsp olive oil
• 15 g bread(s), fresh, crumbled
• 1.2 liters of water
• 1 tbsp water, boiling

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the rouille, blend the bell pepper with the chili pepper, 2 chopped garlic cloves, 5 tablespoons of olive oil, and breadcrumbs in a blender until smooth. Transfer to a serving dish and chill. Fillet the gurnard or red mullet, cutting the meat off the central bone on both sides. Reserving the head and bones. Cut the fish fillets into pieces. Remove half of the prawns and reserve the shells for the stock. Skin the white fish, trim, and cut into large pieces. Brush the mussels thoroughly, discarding any damaged or open mussels that do not close when tapped. Place the fish scraps and prawn shells in a saucepan with the onion and add 1.2 liters of water. Bring to a boil and simmer gently for 30 minutes. Allow to cool slightly and strain. Pour 1 tablespoon of boiling water over the saffron. Heat 2 tablespoons of olive oil in a pan or saucepan and fry the fish fillets over high heat for 1 minute. Remove and drain on kitchen paper. Heat 3 tablespoons of olive oil and brown the fennel, garlic, orange zest, and thyme. Add water to the strained broth to make about 1.2 liters. Place the fresh tomatoes in boiling water for 30 seconds, then refresh with cold water, peel, and chop. Add the fish broth to the pan with the saffron, tomatoes, tomato paste, and bay leaf. Season to taste and heat until just below boiling point. Cover and simmer for about 20 minutes. Now add the fish fillets and prawns to the broth and add the mussels. Cover and let stand for 3-4 minutes. Again, remove and discard any mussels that have not opened. Plate the hot soup and serve. Serve the rouille separately.