Peel the celery, carrots, shallots and potatoes and cut the vegetables into cubes approx. 1.5x1.5cm in size. Also cut the fennel into cubes. Heat some oil in a large pot. Fry the vegetables in the pot and add the saffron. Season with 2 pinches of salt. Now deglaze with Nolly Prat and add the stock. Once it's boiling again, add the fish; Let simmer until everything is soft. Finally, mix with the hand blender to form a creamy soup and season with salt, lemon and piment d'espelette.
