Soupe aïgo-saou (Provençal Fish and Potato Soup)

Ingredients

• 1 kilo white fish
• 1 small onion
• 2 tomatoes
• 3 medium potatoes
• 1 bay leaf
• 2 cloves garlic
• 1 bouquet of 3 sprigs parsley and a fragment of celery
• 25 grammes salt
• a good pinch of pepper
• 1 litre and three-quarters water
• slices of bread
• olive oil
• pepper
• aïoli or rouille

Instructions

1. Gather in a saucepan the fish, sliced onion, chopped tomatoes, quartered potatoes, bay leaf, garlic, bouquet of parsley and celery, 25 grammes of salt, a good pinch of pepper and 1 litre and three-quarters of water.
2. Keep at a brisk boil for 20 minutes.
3. Put slices of bread in the soup tureen, sprinkle them with a thread of olive oil and pepper them.
4. Pour the broth over the bread.
5. Serve the fish separately, accompanied by aïoli or rouille.