Aziminu

Soften the aromatics. Heat the olive oil in a stockpot; cook onion and fennel for 8 minutes, then add the sliced garlic for 1 minute. The onion and fennel should be soft and translucent with no dark browning, and the garlic should smell fragrant. A pale aromatic base keeps the broth clean-tasting. Avoid scorching the garlic.

Simmer the rock-fish broth. Add tomatoes, potato, rock fish, wine, water, orange peel, thyme, bay, saffron, salt and pepper; bring to a boil, lower the heat and simmer for 30 minutes. The rock fish should be breaking down and the broth should smell deeply marine and aromatic, with softened tomato and potato. A full simmer extracts flavour before the serving fish is added. Handle raw fish with dedicated utensils and wash hands after contact.

Strain the broth. Press the broth through a sturdy fine sieve into a clean pot, extracting liquid while keeping bones, fins and coarse solids out. The strained broth should be free of visible fish bones and large solids while remaining opaque and full-bodied. Straining separates the flavouring fish from the serving fish and reduces bone hazard. Check the clean pot and sieve area for stray bones before proceeding.

Cook the firm fish first. Return the broth to a simmer, add the 500 g firm fish and cook for 7 minutes. The firm fish pieces should stay intact and turn opaque through the centre. Firmer fish needs a head start before delicate pieces. Fish should reach 63 °C or be opaque and separate easily.

Add the tender fish. Add the 700 g tender fish and simmer for 5 minutes without vigorous stirring. The tender fish should be opaque and just beginning to flake while still holding large pieces. Short gentle cooking limits breakage. Verify representative fish pieces reach 63 °C.

Finish with mussels. Add the scrubbed mussels, cover and cook for 5 minutes, shaking the pot once; discard any mussels that do not open. The mussel shells should open and the meat should look plump and opaque; unopened shells must be discarded. Mussels cook quickly at the end and contribute briny liquor without becoming tough. Cook live mussels until shells open; discard those that remain closed.

Toast and rub the bread. Heat the oven or grill to 200 °C and toast the country bread for about 4 minutes until crisp at the edges, then rub the hot slices with the 5 g halved garlic. The bread should be dry and crisp at the surface while still sturdy enough to hold broth. Sturdy toast provides the traditional soup accompaniment without dissolving immediately. Avoid burning the toast or garlic.

Ladle carefully. Divide fish and opened mussels among warm bowls and ladle over the hot broth, checking once more for bones or broken shell. Each bowl should contain intact fish pieces, opened mussels and enough broth to surround rather than bury the seafood. Gentle final handling preserves the staged fish textures. Serve promptly; do not leave cooked seafood at room temperature for more than 2 hours.