A traditional French soup to keep you warm in winter.
In a medium sized frying pan, heat a splash of oil and then gently cook the leeks, fennel and garlic.
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.
Add the saffron and leave for 20 minutes.
Pass through mooli to a clean pan.
To make the aioli, whisk the egg yolks and slowly add the rapeseed oil until thickened and then add garlic, mustard and lemon juice.
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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