This soup tastes better if you use 2-3 different kinds of fish. Prawns or mussels are a great addition too. In France, this dish is usually served with oven baked croutons topped with spicy garlic paste and to me this is what makes it special.
- Heat the oil in a large pot and sweat the onion, fennel and leeks for about 15-20 minutes until the vegetables are clear and softened. Do not allow them to brown.
- Add tomato paste and sizzle for a couple of minutes. Add bay leaves, garlic and whole chillies. Mix in vermouth, saffron, tomatoes and honey and cook for 20 minutes over a low heat.
- Add the fish stock and potatoes and bring back to a simmer. Simmer for 10-15 minutes until the potatoes are nearly cooked. Season with salt and pepper to taste.
- Cut fish into 4cm chunks. Five minutes before serving, add fish and mussels, if using, and simmer for 3-4 minutes. Then add prawns, if using, and simmer for another 2-3 minutes until the seafood is cooked and the mussels open. Discard any mussels that don’t open.
- Lift out and discard bay leaves and chillies. Divide soup between heated soup bowls.