This week’s French Fridays with Dorie challenge is for Riviera Fish Soup. It’s a hearty tomato-based fish and vegetable soup that’s pureed and ladled over slices of toasted French bread. Here’s where we totally deviated from the recipe. The soup is made with a whole Red Snapper – we decided to use up some Ahi and Sole that we had in the freezer (that was already deboned and skinned). So, we didn’t process the soup through a food mill – the primary purpose for doing this is to separate out the skin and bones. And, something about soup that seems like hot Gazpacho with fish didn’t sound very appealing to me. Don’t get me wrong, the flavors were great. The surprising addition of anise and orange flavoring really brightened it up and made it unique. This soup base would work well with any seafood, really – just like Cioppino.