Wash and peel all the vegetables and cut into small cubes. Sweat the vegetable cubes in olive oil until translucent.
Add the tomato paste and roast lightly.
Add the white wine and fish stock and bring to the boil quickly.
Add the butter, all aromatics and herbs, finely chopped where possible.
Let the soup boil for 15 minutes and season with salt, pepper, chilli and some pastis.
Wash the fish fillets, dab dry and cut into 1.5*1.5 large cubes and place in a plate or soup tureen.
Let the soup boil until it is thick, then pour over the pieces of fish and serve quickly.
Please prepare the rouille before the soup or while the fish soup is cooking. Soak white bread with fish stock and saffron, I use as little stock as possible, just enough for the bread to soak up.
Mash garlic, chilli pepper without seeds, bread prepared in a mortar one after the other. Add egg yolks with salt and pepper, stir in the oil slowly drop by drop, you should make a mayonnaise-like sauce, then add more oil and make sure that the oil emulsifies with the remaining ingredients.
Cut the baguette into slices and roast briefly in a pan, add the grated cheese and rouille to the fish soup.