For 4 people
For 4 people
Prepare the rock soup the day before by sautéing the onions and garlic in a casserole dish with a little oil, then adding the whole fish (without cleaning or gutting them), the chopped tomatoes, bay leaf, fennel, salt, and pepper. Cover with water and simmer over low to medium heat for about an hour.
Blend everything together and pass through a potato masher and then a sieve several times to remove as many bones as possible. Be careful not to use a strainer that is too fine because you need to keep the juices from the soup, which should remain quite thick.
Prepare the marinade the night before by placing the cleaned and scaled fish in another casserole dish. Drizzle with olive oil, season with salt and pepper. Slice or dice the tomatoes, onions, garlic and potatoes and place them on top of the fish. Sprinkle with saffron, add the bay leaf and fennel and let it marinate overnight in a cool place (at least 6 hours).
Cook the fish on the day by boiling them one by one in one of the two soup bases. Remove each fish as soon as it is cooked to cook the next ones. It is recommended to have a basket to soak them and remove them without damaging them. Keep a close eye on the cooking time as the fish cooks quite quickly.
Boil the other soup base and add the potatoes to cook in it.
Keep the fish warm in the soup after cooking.
Serve the soup with croutons and rouille (mayonnaise with chili and saffron) and arrange the fish in a dish with the potatoes.
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