Ingredients:
500 g. small fish
125 ml olive oil
3 onions
3 cloves garlic
Bouquet garni
3 tbsp. tomato puree
Safran
3 pinches dried dill
1/2 French loaf
150 g. Parmesan (grated)
Black pepper
Salt

Preparation and serving:
Finely chop onion and saute in olive oil until golden brown. Press the garlic and add it, together with the dill, boquet garni and the tomato puree. Saute for 2 – 3 more min., stirring all the time. Add 2 L boiling water and safran to your taste. Clean and wash the fish, then add it to the boiling stock. Flavour with salt and pepper and leave it to cook for 20 min. Then remove the bouquet garni and puree and strain the soup.
Serve hot and offer French loaf slices, rubbed with garlic.

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