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Servings: 4
Prep Time: n/a
Cook Time: n/a

Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy. Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later.

Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown. Sprinkle some salt over everything as it cooks.

Add the fish, tomatoes and the garlic and cook for another 2-3 minutes, stirring often.

Add the orange zest, cayenne and saffron, then pour in the fish stock and clam juice. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.

Get another pot ready. Fill a blender a third of the way with the soup and blend it on high (starting on low then increasing to high) for 1 minute, or until it is well puréed. Work in batches to purée the rest of the soup. Pour the puréed soup into the clean pot.

Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil! Or it might break.