Rustic Fish Soup

Preparation:

Preparation: Brown the fish, cleaned and cut into chunks, and the crustaceans in a saucepan with the oil for 5 minutes, over high heat, stirring constantly. Add the butter, let it melt, then add the peeled and chopped vegetables, the garlic, the bay leaf, the thyme and the tomato concentrate. Cook over medium heat for another 5 minutes, then pour in the wine and raise the heat to help it evaporate. When the wine is consumed, add the fumet and the water and reduce the heat to a minimum. Leave to simmer over low heat for about 75 minutes. At the end, when the fish and vegetables are cooked and almost mushy, pass the preparation through a sieve, pressing well so as to release all the sauce and obtain a thick and tasty soup. Collect it in a clean saucepan and add the saffron and Pernod. Serve the soup hot, together with croutons toasted in the oven and rubbed with a clove of garlic.