Provencal Fish Soup

Perhaps your new favorite bean dish:

Rinse all fish and crabs and rub dry with kitchen towel, lay out on a large platter and drizzle evenly with in about 4-5 tbsp olive oil, sprinkle with the herbs and a pinch of saffron powder, and finally drizzle with half of the pastis.

Gently rub this mixture on and inside the fish until they are evenly colored yellow by the saffron. Marinate, turning occasionally. In the meantime, cook the fumet.

Heat the water in a large saucepan and pour in the fish heads- bones, skin and scraps as well as leeks, onion garlic, fennel, dried bay spice, thyme, orange peel and salt. Bring to a boil and do with the lid closed on medium heat for about 30 min. After 15-20 min, mash the solids with a wooden pestle or spoon. Pour the contents of the pot through a fine sieve into a suitable bowl. Extensively squeeze out what remains in the strainer with a spoon.

Pour the remaining oil into a very large saucepan. Sauté the leeks and onions in the oil at a low temperature, stirring at regular intervals with a wooden spoon. After 10 minutes, add the tomatoes, the remaining saffron powder, the saffron threads and the orange peel. Simmer for another 5 min, add a little salt (be careful the fumet is already salted) and enough freshly ground pepper. Turn the saucepan on the highest heat.

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