Soup: 2 Pounds fish bones, — gills and eyes remov
2 Pounds lobster bodies — outer shell remove
1 Pound fish scraps
2 Tablespoons olive oil
Salt and freshly ground black pepper 1 Medium onion, — skin on, cut into ch
1 Ea leek, — sliced
1 ea celery stalk, — thinly sliced
1 sm carrot, — peeled and thinly sl
4 clove garlic, — cut in half
1 c white wine
1 c chopped fresh tomatoes or canned tomatoes
1 ea orange, — skin and pith remove
1/4 c Pernod
5 1/2 tsp fennel seeds
6 sprig parsley
1 bay leaf
2 tsp Spanish paprika
1 pinch saffron
Garnish: 1 sm baguette
1/2 c aioli
1 tsp cayenne pepper
2 tsp paprika
4 oz grated Gruyere cheese
2 tbsp chopped Italian parsley
Preheat oven to 450 degrees. Spread the fish bones, lobster bodies and fish scraps on sheet pans. Drizzle with olive oil and season with salt and pepper. Toss well. Roast for 30 minutes or until all the fish parts are golden brown. Meanwhile, heat 1 tablespoon olive oil in a large stock pot. Add the onions, leeks, celery, carrots and garlic and cook over high heat, stirring occasionally, until the vegetables begin to brown. Add all the fish and the white wine. Reduce by one third. Add the remaining ingredients to the stock pot and add enough water to just barely cover the bones. Bring to a boil, reduce to a simmer and cook 40 minutes. Puree, bones and all in the food processor in batches. Strain through a coarse china cap. Taste for seasoning. If the soup seems too thin, return to stove and reduce. Slice the baguette in 1/4-inch slices and toast until golden Mix the aioli with the cayenne and paprika. It should be spicy. To serve, pour the soup into hot bowls and serve with the croutons, rouille, grated Gruyere cheese and chopped parsley on the side.