Soupe de Poisson

Step 1

Warm the saffron threads in a small dry skillet over medium heat, stirring constantly, until fragrant and slightly darker, about 45 seconds. This brings out their flavor and color.

Step 2

Pour 2 tablespoons of warm fish stock over the saffron in a small bowl and let it steep for 5 minutes until the liquid turns golden and smells strongly of saffron.

Step 3

Pour 3 tablespoons of olive oil into a large heavy-bottomed pot and place it over medium-high heat until the oil shimmers and moves quickly when you tilt the pot, about 2 minutes.

Step 4

Add the diced onion and fennel slices to the hot oil and stir once every 30 seconds until the onion turns translucent and the fennel begins to soften, about 6 minutes.

Step 5

Add the minced garlic to the vegetables and stir constantly for 30 seconds until the mixture smells powerfully fragrant, so the garlic blooms in the hot oil.

Step 6

Pour the crushed tomatoes into the pot and stir to combine with the vegetables, scraping up any stuck-on bits from the bottom with a wooden spoon, about 1 minute.

Step 7

Pour the remaining 2 cups of fish stock into the pot, then add the saffron and its soaking liquid, and bring to a boil over high heat, about 3 minutes.

Step 8

Reduce the heat to medium-low so the soup gently bubbles once every second or two, then add the fish chunks and stir gently once to submerge them, about 3 minutes.

Step 9

Add the shrimp and mussels to the pot and stir gently. Cook until the fish is opaque all the way through when you break open the thickest piece with a fork, the shrimp are bright pink and firm, and the mussels have opened, about 4 minutes. Discard any mussels that stayed closed.

Step 10

Taste the soup by lifting a spoonful to your lips. Add salt and pepper in small pinches, tasting after each addition, until it tastes savory and balanced to you.

Step 11

Ladle the soup into four wide bowls, dividing the seafood and vegetables evenly, then place each bowl on a plate alongside a slice of toasted baguette.