Prep the fish as shown in the video, or kindly ask your fishmonger to do it for you. Keep the fish heads for the soup!

Sweat the fish bones, add chopped fennel, leeks, onion and garlic. Sweat down and add the tomato paste, followed by the tomatoes. Cover with water, add 3/4 of the saffron, piment d’Esplette and the bouquet garni.

Bring the soup to a boil and reduce the heat to a very low simmer. Cook for 2-3 hours. Pass through a sieve.

Cook the new potatoes in the fish soup until almost done, add the fish and poach for 8 minutes. Add the clams and cook until these pop open. Serve with rouille sauce spread on toasted bread.

Mash together roasted garlic cloves, one cooked potato, egg yolk, mustard, tomato paste, remaining saffron, piment and paprika. Whisk in the olive oil and enjoy!