Instructions: Cut the heads off the mullet and cut the flesh into three equal pieces.

Place in a bowl (with head and tail) with the olive oil saffron and cayenne.

Mix so that all pieces are coated with the oil.

Cover refrigerate and marinate for 24 hours.

Take a large saucepan and heat a little of the marinade.

Add the onion celery fennel and garlic.

Stir and fry until the vegetables are golden and soft then add the fresh tomato.

Cook until quite thick and dry.

Add the tomato puree and cook for ten minutes.

Pour over the Pernod and Cognac and set alight.

The flame will be quite fierce so be careful.

As the alcohol is burning off the sauce will reduce and become fairly click

Fry the mullet pieces in a mediumsized frying pan until golden you may need to do t 1/2is in more than one batch.

Once the flames have died down add the fish stock and potato bring to the boil then reduce heat. Simmer gently for 1 1/2 hours.

When soup is cooked whizz in a food processor in batches then pass through a fine sieve.

Sieve up to six times until very smooth.

Check tbe seasoning.

Recommended wine: a grassy New Zealand sauvignon blane.

The fish stock can be made well in advance and frozen. Serve with rouille grated gruyere cheese and croutons.

serves 6

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