A traditional French soup to keep you warm in winter.


  • 2kg mixed fish (ideal small fish: such as red gurnard, whitebait small mackerel)

  • ½ fennel, chopped

  • 4 small leeks, chopped

  • 4 garlic cloves, chopped

  • 2 pinches of saffron

  • 1 tbsp olive oil

  • Water

  • 3 egg yolks

  • 200ml rapeseed oil

  • Garlic, blanched in white wine and sliced

  • Pinch of saffron

  • 1 tbsp Dijon mustard

  • Gruyere cheese (grated)

  • Squeeze of lemon juice


  • 1.

    In a medium sized frying pan, heat a splash of oil and then gently cook the leeks, fennel and garlic.

  • 2.

    Add the whole fish and season with sea salt. Then, add boiling water to cover the fish and simmer. Add a splash more oil and cook for 15 minutes.

  • 3.

    Add the saffron and leave for 20 minutes.

  • 4.

    Pass through mooli to a clean pan.

  • 5.

    To make the aioli, whisk the egg yolks and slowly add the rapeseed oil until thickened and then add garlic, mustard and lemon juice.

  • 6.

    Ladle the soup into a warm bowl. Cover the croutons in aioli, drizzle with olive oil and top the soup with the croutons and gruyere cheese.

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