White Fish Soup with Lemon Grass and Potato Rouille

Everything about this soup delights – its deep amber colour flecked with the muted greens of the herbs, and the aroma, which takes you straight to the Mediterranean. The bread is warmed in the oven, then spread with the almost fluid potato/olive oil mixture with which the pieces of fish and vegetables are scooped up out of the aromatic lemon broth. The name ‘rouille’, incidentally, comes from the French word meaning ‘rust’, which refers to the colour imparted by the paprika.