1. In a large Marmite or Stock Pot, sweat the minced onion in the olive oil. 2. Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes. 3. Add the fish pieces & stir, letting it all amalgamate gently. 4. Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again. 5. Cover and cook for 1 ½ - 2 hours over medium heat. 6. When finished, puree with a hand held blender or mixer. 7. Bring to a boiling point and mix again to refine the soup. 8. Add the saffron and correct the seasoning. 9. Serve with garlic croutons, rouille and grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
