Finely chop 150 g (5 oz) onion and cook it with 1 dl (3½ fl oz or ½ U.S. cup) olive oil without colour. Add 150 g (5 oz) chopped flesh only of tomato and allow to cook for a few minutes. Moisten with 1¾ litres (3 pt or 7½ U.S. cups) water, season with 15 g (½ oz) salt and a good pinch of pepper and add a Bouquet garni made of parsley stalks and bayleaf. Bring to the boil and allow to cook for 8 minutes, then add 200 g (7 oz) Nonnats (a small Mediterranean fish analogous to whitebait), a pinch of powdered saffron and allow to cook for a further 4 minutes. Remove the Bouquet garni and pour the soup into a tureen containing 250 g (9 oz) thin slices of French bread.