background and origin
Like its most famous representative, the bouillabaisse, the classic Provençal fish soup was originally a "poor man's meal". The raw materials are therefore the parts of fish that are not suitable for "respectable serving".
The production differs from the production of a light fish stock in that more freedom is allowed here. The soup is often refined with tomatoes and saffron, and the proportion of Eau Ricard or Pernod is often higher.
If you don't want to do without all the good things that are used, then pass the cooked fish soup through the . . .