Authentic Parisian Fish Soup with Small Pasta: Traditional Recipe for 8

• 400 g small pasta
• 2 kg 500 g fish (such as red mullet, gurnard, conger, monkfish, crab, etc.)
• 300 g onions
• 1 head garlic
• 5 tomatoes
• 5 fennel sprigs
• 2 thyme sprigs
• 1 bay leaf
• 15 cl olive oil
• 3 g saffron pistils
• Salt and ground pepper

1. Gut, scale, wash, and thoroughly drain the fish. Peel and thinly slice the onions, quarter the tomatoes, and halve the unpeeled garlic head widthwise.
2. In a large saucepan, heat the olive oil over high heat. Add the onions and stir with a wooden spatula until browned.
3. Add the fish, garlic, tomatoes, fennel, thyme, and bay leaf. Mix well and cook for 10 minutes.
4. Pour in 5 liters of cold water. Bring to a rolling boil and simmer vigorously for 20 minutes.
5. Season with salt, pepper, and saffron pistils.
6. Remove herbs, then pass everything through a grinder. Return to the heat and boil for 10 minutes.
7. Strain through a fine mesh strainer or cheesecloth, pressing the solids to extract maximum flavor into a clean saucepan.
8. Bring the strained broth to a boil, add the small pasta, and cook for about 12 minutes until al dente.

This classic Parisian fish soup captures the essence of French coastal cuisine, with a rich saffron-infused broth highlighting fresh seafood flavors.