Dice cod and salmon.
Slice tomato and fennel and finely chop garlic.
Zest and juice orange.
Fry tomato, fennel, garlic, orange peel and saffron in a casserole with oil.
Add tomato purée and shellfish stock.
Boil the soup until the vegetables are tender and smooth the soup using a hand blender.
Season with orange juice.
Fry the cod and the salmon in oil and add it to the soup.
Rinse and finely chop garlic and chili.
Mix egg yolk with lemon juice, and add garlic and chili.
Whisk the oil into the mix carefully, drop by drop, until it thickens.
Serve the soup with a spoon of rouille on top, and bread on the side.
Tip: You can also use mayonnaise seasoned with garlic, chili and lemon juice as an alternative to rouille.