Clean Fish and rinse under cold water removing all guts, gills, sand, eyes and scales.
Slice all vegetables then marinate for 24hrs with fish, Pernoid, white wine, saffron, thyme, rosemary and tomatoes.
Once marinated, pass off liquid, remove fish and roast in a hot oven for 10 minutes or until the fish is cooked. On a separate tray roast vegetables. (Do not burn or the soup will be bitter)
Keep liquid in a large pot and bring to the boil. Once fish and vegetables are roasted off add to liquid, cover with water and cook out for 30 minutes. Skim all impurities.
10 minutes before the soup is ready add basmati rice. Once cooked remove from heat and infuse 50g of parsley in the soup.
Blend soup very well then pass through a fine sieve.
Finish soup with salt, pepper, lemon juice and Tabasco.
Serve with rouille and croutons rubbed with garlic