In order not to lose time, it is useful to put on first the small potatoes for the rouille to boil, as they are cooked….
For the Court soup, peel the onion and garlic and clean the leek. Chop everything, chop the onions coarsely, chop the garlic finely or possibly press it, cut the leek into 1-2cm wide rings and cut the tomatoes into eighths while removing the stalk.
Heat olive oil in a large heavy saucepan and cook the onions until translucent. Add the other prepared vegetables one by one and sauté, turning, until soft, about 5 minutes. Add the fennel seeds, bay leaves and the washed, gilled fish heads, grains and tails. Pour 2 liters of water on top and quietly cook everything together for about 20 min in an open saucepan.
In the meantime cook the rouille. Pass the cooked cold potatoes through a sieve. Add the egg yolks and the garlic cloves and mix with the mixture. Add the oil drop by drop, stirring constantly with the whisks of the mixer. When the sauce resembles mayo, add the paprika and season the rouille with cayenne pepper and salt (it should be quite spicy). Finally, perhaps thin it with a tiny bit of Court soup.
Pour the Court soup through a sieve, squeezing out the remains in the sieve with a spoon. Pour the wine into the soup, season with saffron, salt, pepper and grated orange peel. Soup er
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