Instructions: Scale and gut the fish. Cut off the heads and tails and reserve for making the soup base. Cut the fish into even slices. Marinate the sliced fish in olive oil, garlic, saffron and chilli.

Soup base: Gently cook the heads and tails of the fish in olive oil.

Add the vegetables and cook without colouring. Add the tomato paste and cook gently. Add the white wine and reduce in volume by about half. Add the water (or just enough to cover the fish) and bring to the boil. Add the spices and the remaining ingredients. Cook over high heat for 20-30 minutes. Strain through a fine sieve, pressing the solids well.

Cooking the fish: bring the soup base to the boil. Pour over the marinating fish. Cook over high heat for 6-8 minutes depending on the size of the fish.

Croutons: Rub the bread with the garlic and cut into 3-4cm thick slices. Toast in the oven until lightly coloured.

Rouille: Process the roasted red peppers with the garlic, salt, chilli, saffron and tomato paste until smooth. Add the flesh of the potato and saffron. Process briefly. Add the egg yolk then gradually incorporate the olive oil until thick and smooth like a mayonnaise.

Presentation: Serve the fish and soup together in a large soup tureen.

Sprinkle with chopped parsley and thyme. Serve with the croutons and the rouille on the side.

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