Quick Fish Soup

Clean the carrots, leek, onions and garlic, remove the skin and cut into small cubes.

Sauté the vegetable cubes in a saucepan with hot olive oil, stirring, until soft, about 10 min. Add fish stock and white wine, fennel seeds, bay leaf spice and saffron. From the orange peel a piece of peel, about 2×4 cm in size, thinly and add to the soup. Simmer for about half an hour without the lid, then season to taste with salt and freshly ground pepper.

In the meantime, preheat the oven to 100 degrees and lightly toast sliced baguette in it, rather dry it. Rub the slices of bread with halved garlic cloves.

Cut the fish fillet into cubes of about 3×3 cm and add to the soup, just 3-4 min.

Put garlic bread in soup plates and fill up with fish soup.

Serve hot with aioli or rouille or both.

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