Fish soup recipe

For the soup 1. Fry off all the vegetables and herbs in olive oil, add tomato paste and cook out for 5 minutes. Add the wines and reduce.

Add the fish bones and peeled tomatoes and then bring to a boil and simmer for about 3 hours.

Put the soup in a liquidizer and then pour it back into in a pan on a low heat to reduce until the flavour has intensified.

Season the fish with salt and Piment d’Espelette. Boil the new potatoes in water seasoned with saffron. Braise the fennel in a little olive oil.

Poach the fish in the fish soup, add the cooked new potatoes braised fennel and Piquillos peppers. Serve with aioli on the side.