Fish soup with rouille topped crostini

Ingredients

• 4 tbsp olive oil
• 1 onion, peeled, roughly chopped
• 2 banana shallots, peeled, roughly chopped
• 1 fennel bulb, trimmed, roughly chopped
• 4 garlic cloves
• 2kg/4lb 4oz fish bones (if using fish heads, ask your fishmonger to remove the gills)
• 300g/10½oz prawn shells and heads
• 2 tbsp sun-dried tomato purée
• 400g/14oz canned chopped tomatoes
• 500g/1lb 2oz passata
• 2 tbsp dried mixed herbs
• 1.5 litres/2½pints chicken or vegetable stock
• 1 tbsp caster sugar
• salt and freshly ground black pepper
• 1 small dressed crab (optional)
• 250ml/9fl oz double cream
• 1 small unbaked ciabatta, cut into 6-8 thin slices
• splash olive oil
• salt and freshly ground black pepper
• 2 garlic cloves
• 2 free-range egg yolks
• 75ml/3fl oz extra virgin olive oil
• 75ml/3fl oz vegetable oil
• large pinch cayenne pepper
• 3 tbsp tomato purée
• freshly squeezed lemon juice, to taste
• 6-8 bantam eggs (available from farm shops)
• splash of white wine vinegar
• 75g/3oz gruyère, grated
• parsley or chervil sprigs, to garnish

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