French fish soup, bouillabaisse style, with aioli (rouille) and toasted bread

Cut the vegetables, aromatic herbs and fish before cooking. Make the fish stock beforehand from fish bones and a mirepoix of carrot, onion and shallot (made in a separate video), or use a good shop-bought fish stock.

Heat a decent amount of olive oil in the pan over medium to high heat.

Add the aromatic vegetable mix, the bouquet garni, star anise, a pinch of paprika, salt and pepper. Stir and sweat for about five minutes.

Add the meaty pieces of fish and mix well.

Add one litre of fish stock.

Add the crushed garlic with the germ removed, a good spoon of tomato paste and a good amount of saffron; mix well.

Bring to a boil over high heat and cook for around 30 minutes.

Meanwhile make the aioli (rouille): finely crushed garlic and two egg yolks, mixed; add salt, pepper, a hint of cayenne and the saffron-infused lemon juice.

Add olive oil while stirring, as for a mayonnaise, until thick and slightly yellow. Optionally add a little paprika powder for colour. Keep in the fridge. Shortcut: good shop-bought mayonnaise with crushed garlic, cayenne and paprika.

After 30 minutes, take out the bouquet garni and the star anise. Blend the soup with a hand blender, pass it through a sieve and return it to the pan.

Put the boneless rockling fillet into the soup and cook until done, about 15 minutes.

Meanwhile dry slices of bread on a tray in the oven for 10 minutes until crisp. Grate the cheese.

Serve the soup with the fish pieces. Spread aioli on a piece of bread, top with a layer of grated cheese and float it on the soup.