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Ingredients

Preparation method

• Clean and finely chop the shallots and garlic.
• Cut the washed leek into rings 0.5cm thick. Chop the peeled tomatoes into 1x1cm chunks.
• Heat the olive oil in a large wide pan.
• Add the finely chopped shallots, garlic, and leek. Gently fry.
• Add the peeled tomatoes, tomato purée, saffron, and thyme. Gently fry these as well.
• Deglaze the pan with the white wine and allow the alcohol to evaporate.
• Add the fish stock and bring to the boil. Then leave to gently cook for fifteen minutes.
• Cut the fish fillets into 2x2cm pieces. Place the fillets in the soup and leave them until they are just done.
• Season to taste with salt and pepper.
• Finish the soup with cooked prawns or shellfish and finely chopped parsley.

Serving suggestions

• Serve with croutons and rouille.
• Variation tip: use a different garnish such as whelks, winkles, razor clams, mussels, or cockles.
• Variation tip: use a few warm spices, such as cinnamon, star anise, cloves, or mace, to give the soup a different flavour accent.
• Variation tip: instead of using fresh garlic, try using roasted garlic, confited garlic, or wild garlic for a different flavour accent.
• Variation tip: use shellfish, such as lobster, as a garnish.

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