Fish Soup with North Sea Fish

Cut the fennel into pleasing pieces. Peel the onions and cut them into strips. Cut the young leek diagonally into eight pieces. Peel the garlic cloves. Remove the skin from the tomatoes and cut them into six. Cut the bell bell pepper into small pieces.

Sauté the chilies, garlic cloves, fennel, onions and peppers in butter. Add the saffron. Extinguish with the white wine, then fill up with the stock and season with salt and pepper.

Then add the pieces of fish, the mussels and the young leek, one after the other, according to the length of time they have been cooked in the stock.

Finally add the tomato pieces, olives and herbs. Season with olive oil, salt and freshly ground pepper.

Pour the fish soup on plates and garnish with whole basil and chervil leaves. It goes well with toasted bread cubes.

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