Cut the fish into pieces and sprinkle with little salt.
In a pan, heat up the olive oil and cook the fish briefly. Remove the fish from hot oil, and place in a deeper pot, cover and keep in a warm place.
Using the same olive oil, cook the onion and garlic. Pour over the fish.
In the same pan heat up the cognac and also pour over the fish. Stir through.
Place the pot on the mild heat and add 1, 5 L of water, tomato and Vegeta Chicken Stock Powder. Using a kitchen thread tie together bay leaves, thyme and parsley and add to the dish (this makes it easy to remove at the end of cooking). Mix through and cook on mild heat for about 1 hour.
Toast the thinly sliced French bread and prepare the sauce while the soup is cooking.
Rouille sauce: In a bowl combine garlic and egg yolks. Make mayonnaise by whisking while adding olive oil. Add hot chilli, saffron and salt and mix well.
Continuing with the recipe: Remove the herbs from the dish. Place the fish on a plate and clean it from any bones. Place in a blender combining the fish with the stew that it was cooked in and chop finely. Return the soup in a pot, add salt and chilli powder to your taste.
When serving place the soup in the deep plate or a serving bowl. Place two slices of toasted bread on top, sprinkled with cheese.
This soup can be prepared from one or more types of fish mixed together.