Fish, 2 lb oily or strong
                              Fish, 2 lb delicate
                              Fish head and backbone
                              Crabs, 2 or 3 hard shell
                              Fennel seed, pinch
                              Parsley, 1 handful
                              Olive oil, 5 Tbsp
                              Orange peel, 2 tsp
                              Bay leaf, 1
                              Pastis, 2 Tbsp or
                              anise extract, 1 tsp
                              Celery, 2 stalks, chopped
                              Potatoes, 8, thickly sliced
                              Leeks, 2 chopped (optional)
                              Tomatoes, 3 skinned chopped
                              White wine, 4 cups
                              Saffron, 1 tsp
                              Thyme or rosemary, 1 tsp
                              Carrots, 3 sliced
                              Onions, 2 chopped
                              Pernod, 1 Tbsp or
                              Water, 2 qts
                              anise extract, 1 tsp
                              Salt &  Pepper
                              Rouille (see separate recipe)
                              Bread, French, rubbed with garlic

Fillet fish (head and backbone can be used below), cut into thick slices, sprinkle with salt, pepper, 1 Tbsp olive oil, 2 Tbsp pastis or 1 tsp anise extract.  Let marinate, while you make rouille (see separate recipe).  In a heavy pot, heat 4 Tbsp olive oil.  Add chopped onions and saute for 3 minutes.  Add fish head(s) and backbone(s) and saute 3 more minutes.  Add potatoes, tomatoes, thyme or rosemary, carrots, fennel seed, parsley, orange peel, bay leaf, celery, leeks, salt and pepper.  Cook 5 minutes.  Add 2 qts water and 3 cups wine.  Simmer - DO NOT BOIL! - for 20 minutes.  Crush saffron between fingers and add to pot.
Cook 2 more minutes and remove soup from heat.  Strain soup, remove potato slices and discard residue.  Put strained soup in large pot, add oily fish, cook 5 minutes, add potato slices, delicate fish, crabs, 1 Tbsp olive oil, 1 cup wine.
(The fish should be covered.)  Simmer gently - DO NOT BOIL for 20 minutes.
Serve soup over toasted French bread that has been rubbed with garlic.  Bowls must be big enough to hold a variety of pieces of fish as well as the soup.  Serve rouille on the side and let people add it to taste.
NOTE:  Clams (de-sanded) or other shellfish such as squid or octopus can also be used.  For best results, use at least 4 kinds of fish.  Serves 8 as a main course.
 

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