500 g of fresh fish (scorpionfish, John Dory, etc.)
125 ml of dry white wine
Preparation
Peel the tomatoes, remove the seeds, and cut them into pieces. Chop the onions, crush the garlic, and thinly slice the white parts of the leeks.
Place all the vegetables in a large pot.
Clean the fish and set aside the livers for the final step.
Add the fish heads and bones, as well as the mantis shrimp, to the pot.
Pour in the olive oil, then stir in the fennel, bay leaves, parsley, peppercorns, and a few pieces of dried orange peel.
Cook over medium heat for about 15 minutes, stirring frequently.
Bring a large amount of water to a boil, then pour it into the pot. Add salt, bring to a boil again, and let it simmer for 20 minutes.
Strain the broth, pressing down on the vegetables and fish trimmings to extract all the flavor. Then add the saffron and stir.
Cut the fish into evenly sized pieces, then cook them in the simmering broth for a few minutes, depending on their thickness. Remove them as soon as they are cooked.
Chop the fish livers, then whisk them into the broth.
Divide the broth among the plates and add the pieces of fish.
Serve with slices of toasted bread rubbed with garlic and lightly drizzled with oil, along with rouille.
