Soupe de Poissons au Bouquet Provençal

Slice the onions and sauté them in a large pot with olive oil until golden brown.
2. Add Tomatoes and Aromatics
Chop the tomatoes and add them to the pot, along with the minced garlic and the bouquet garni (thyme, bay leaf, rosemary). Let everything simmer for a few minutes.
3. Add the Fish
Add the fish to the pot and cook for a few minutes. Then, pour in the white wine and add the tomato paste.
4. Simmer
Cover the ingredients with water, add salt and pepper, and let it simmer over medium heat for about 30 minutes. If desired, add saffron to enhance the flavors.
5. Purée the Soup
Pass the soup through a vegetable mill to extract the juices and remove the solids.
6. Serve
Serve the soup hot with crispy croûtons or a dollop of rouille if desired.
Serving and Storage Tips