Instructions: Method
Preparation Time 10 to 30 mins
Cooking Time 1 to 2 hrs

1. Make the soup base first. Heat the olive oil in a large saucepan. Add the fennel, celery, onions, carrots and garlic. Cook on a gentle heat for 15-20 minutes, with a lid on, until the vegetables have softened. Add the spices, saffron, herbs and Pernod and reduce by half. The red mullet pieces (and bones if using), tomatoes, orange juice, zest and stock or water can now all be added. Bring to the simmer and cook for 45 minutes.

2. Once cooked, remove from the heat and rest for 15 minutes before liquidizing and straining through a sieve, extract all the juices. For a smooth, non-grainy finish, also strain through a very fine sieve. The mullet soup base is now made, carrying quite a strong, sweet fish flavour. This can be served as it is or lightly creamed and offered with bread croutons flavoured with garlic and Parmesan cheese. Or freeze some or all of the soup for future use. Check for seasoning before serving.

3. To make the soup, first preheat the oven to 170C/325F/Gas 3. As discussed in the introduction, choose any fish you like. Ive selected four that work very well. These can all be steamed or poached; however, I prefer to pan-fry or grill sea bass or red mullet. These add another texture to the dish. The sole will provide two small and two large flat fillets. Split the two large ones diagonally in half and then fold all six in half, creating looped fillets. Run a knife down the back of each prawn to remove the black vein. Place the cod, sole and prawns in the dish. Season with salt, add a knob of butter and 100ml/3 fl oz of water. Cover with a lid, bring to a soft simmer and cook in the preheated oven for 2-3 minutes, until just firm to the touch. Remove from the oven.

4. The sea bass or red mullet fillets, divided into six portions, can be lightly dusted, on the skin side, in flour seasoned with salt and cayenne pepper and brushed with butter before pan-frying skin-side down for a few minutes until crispy. Turn over and cook for a further minute.

5. To finish the soup, warm 2 tbsp of olive oil, adding the celery and fennel. Cook for a few minutes without colouring until beginning to soften slightly. Add the shredded leek and continue to cook for 1 minute. While the vegetables are cooking, the red-mullet base can be re-heated, poured on to the vegetables and returned to the simmer. Add a knob of butter, check for seasoning, flavour with the lemon juice and stir in the tomatoes and herbs.

6. To make the croutons, brush the French bread slices on each side with olive oil. Toast until crisp and golden brown. These can also be baked in a medium oven for a crispier finish. Mix the chopped sage leaves with the Cheddar and divide between the 12 toasts. Now simply gratinate under a hot grill, melting the Cheddar over the toasts.

7. The complete dish is now ready to be served, dividing the fish portions between bowls and spooning the soup over. This can be finished with a few drops of olive oil, offering the croutons separately.

Notes:
Frozen red mullet fillets are best used for the soup base. These provide enough flavour and extra texture for the soup, and also cost a lot less than fresh. Classic fish soups are generally offered from one large pot on the table. Its up to you, the eater, to help yourself to the `fruits of the sea available. If you wish to serve in this manner, re-heat the mullet base and continue as per the recipe with the fennel and celery. Once softened, add the leeks and all the fish. Simmer very gently for 2 minutes before finishing with the butter, herbs and tomatoes. Trickle with olive oil and serve.

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