Fish Soup. The authentic Soupe de Poissons, cooked "on location" in Collioure, France 

Learn how to cook a genuine French fish soup - "soupe de poissons" from the charming old town of Collioure on the Mediterranean coast.
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INGREDIENTS (for 2 people)
FOR THE SOUP
500 g Mediterranean rock fish, or heads and carcasses of any suitable white fish
olive oil
half an onion,
half a head of fennel
a tomato,
a tablespoon of tomato paste
a smallish carrot
a small leek
3 cloves of garlic
a few sprigs of parsley, thyme and bay leaf (bouquet garni)
a pinch of saffron, a pinch of sweet paprika/pimentón and a smaller pinch of hot chilli pepper (I used Piment d'Espelette)
150 ml white wine
a dash of Pastis, anise-flavoured spirit and apéritif from France. (alternatively half a star-anise can be used)
salt and pepper
water.
FOR THE ROUILLE
an egg yolk
150 ml olive oil, a clove of garlic (or to taste)
a squeeze of lemon juice
a pinch of sweet paprika and a smaller pinch of hot chilli pepper,
a teaspoon of tomato paste
salt
a baguette
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