Soupe de Poisson
Ingredients
- 6 tablespoons olive oil
- 4 garlic cloves
- 2 small onions, thinly sliced
- 2 leeks, whites only, washed and thinly sliced
- 1 fennel bulb, thinly sliced
- 1 can (18 ounces) plum tomatoes, chopped
- 2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads
- 1 Bouquet Garni
- zest of 1 orange
- 3 strands of saffron
- Salt
- Pepper
- 1 ounce Pernod
- Rouille
- Grated Parmesan, for serving
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