Fish soup

INGREDIENTS

• 1 grey mullet
• 2 red mullet
• 2 gurnard
• 25ml olive oil
• pinch saffron
• 5 garlic
• 5 sprigs fresh thyme
• 2 pinches black pepper
• 2 tbsp light olive oil
• ¾ onion
• 1 carrot
• 1 fennel
• 3 sprigs fresh thyme
• 2 fresh bay leaves
• 6 garlic
• 3 ripe tomatoes, chopped
• 0.5g sachet saffron
• 150ml/5fl oz white wine
• 1 tbsp tomato purée
• 500-600ml/17fl oz-1 pint 2fl oz water
• salt and freshly ground black pepper
• pastis, to taste
• 4 free-range egg yolks
• 20g/¾oz crushed garlic
• 250ml/9fl oz olive oil
• 2-3 pinches cayenne pepper
• 40 x 1cm/½in bread cubes, fried on all sides until crisp and golden-brown to form croûtons
• 200g/7oz French cheese, such as Comté or Gruyère
• 1 tbsp chopped fresh flatleaf parsley