• Cut leek, 4 carrots and fennel into strips, blanch in salted water until they start to soften and put aside.
• Peel the tomatoes, quarter them, and remove the seeds. Chop 2 tomatoes into small pieces (concasse) and add to the leek, fennel and carrots.
• Cut the onion and 3 carrots up to make the mirepoix (vegetable stock base) and add the remaining 4 tomatoes that have been quartered.
• Heat the olive oil in a pot. Add garlic, chilli, thyme, diced onion, diced potato and mirepoix and sauté until onion is translucent.
• Add the tomato puree and deglaze with white wine and Noilly Prat. Top up with fish stock, add parsley, saffron and bay leaf.
• Cook on a gentle simmer for approx. 30 minutes.
• Then strain everything through a large sieve.
• Bring the soup to the boil again and season to taste with salt, pepper and Pernod.
• Add the blanched vegetable sticks and tomato concasse, monkfish and John Dory fillets, shrimps, mussels to the soup and let it simmer. In the meantime, brush the red mullet and sea bass fillets with olive oil and grill under high top heat. Arrange the fish soup in a deep dish and place the grilled fillets on top.
• Drizzle with olive oil and grate orange zest over the top.
• For the Rouille sauce, mix everything together and serve with the fish soup with toasted slices of white bread rubbed in garlic. 

Tip:

If you prefer use Lobster instead of shrimps and langoustines. 

Other firm fleshed fish may also be used. 

Serve soup with boiled potatoes if it is a main course.