Fish Soup

Rinse the mullet and sardines and cut into large pieces. In a large saucepan, heat olive oil and cook the fish pieces in it. Rinse and trim the soup vegetables and tomatoes. Peel the onions and the ginger. Chop everything and add to the curry powder and the fish and sauté briefly. Pour in the fish stock, boil, reduce the heat and simmer the broth with the fish pieces for about 1 hour. (If desired, after 10 minutes, remove the tails of red mullet and sardines for garnish and set aside.)

Rinse the mussels, thoroughly brush and throw away already open shells. Rinse the fish fillets, coarsely chop, drizzle with lemon juice and sprinkle with salt and pepper. For the aioli, peel the garlic and mix with the other ingredients until creamy in a blender or with a hand blender, then season to taste. Add to the mussels 15 minutes before the end of cooking in the soup. Throw away any mussels that do not open. Remove the broth from the heat, puree briefly and strain through a fine sieve. Keep hot over low heat. Season with salt, sugar, pepper, saffron and sherry. Pour in the fish filet and leave until done for 5-8 minutes.