Fish soup of Marseille

Wash the fish bones about 20 minutes until the water runs clear and drain them.

Heat the pot, add olive oil and the fish bones and snapper pieces; cook on medium about five minutes, stirring now and then.

Add the white wine and cook another five minutes.

Add the mirepoix of onion, celery, carrot and fennel; squeeze in the orange juice and leave two quarters in the pot.

Add bay leaves, thyme, rosemary, orange zest, the halved head of garlic, saffron, cayenne, tomato paste and tomato puree; mix well.

Add about two quarts of cold water and the optional pastis; bring to a boil on high heat.

Turn to medium-low, skim the foam, and simmer about two hours, stirring so nothing sticks; after an hour, remove the fat floating on top.

Taste and season at the end with salt and a little more cayenne, since the soup reduces by almost half.

Pass everything through the food mill, pressing until the solids are completely dry, about 10 minutes; discard the dry bones and solids.

Degrease the soup and bring it back to a boil.

Slice bread about a quarter inch thick, three slices per person; brown on a cookie sheet under a high broiler, turn and brown the other side.

Serve the soup with the gruyere, the rouille and the croutons on the side.