• 1 medium onion, peeled and roughly chopped
• 3 cloves garlic, smashed
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 1 large leek, washed. Dice the white part and reserve; roughly chop the greens.
• 3 T olive oil
• 6 Roma tomatoes, roughly chopped
• 1/2 t saffron
• 2 cups white wine (not sweet). Chardonnay or Chenin Blanc are suggested
• 1 1/2 quarts fish stock (can substitute vegetable stock or water)
• 2 bay leaves
• 1 t crushed red pepper

• Torn up pieces of crusty bread
• 1 pound fish. Suggested fish: white fish, bass, halibut and/or snapper. You can use just one type of fish, or a mixture of what you have.

Cut fish into cubes. Set aside.

To make broth: In stock pot, heat oil over medium heat. Add onions, celery, carrot and leek greens (not white part), and cook, stirring, for 3-4 minutes. Add garlic and cook 3 more minutes. Add saffron, crushing with the tips of your fingers, then add bay leaves and chili flakes, and cook 2 minutes more. Add tomato puree and cook 3-4 minutes. Add wine. Stir well and cook until all the liquid is reduced by half.

Add stock and bring pot to a boil. Reduce the heat, and simmer for 30 minutes. Cool slightly, and strain stock through a mesh strainer.

Meanwhile, in another large soup pot, heat butter and add the leek whites. Cook for 2 minutes, then add cubed fish and the broth. Bring to a boil.

To serve: place pieces of crusty bread in a serving bowl. Ladle soup over bread. If desired, garnish with a swirl of Rouille.