Conger Eel Bouillabaisse

Ingredients

Peel and chop the tomatoes. Slice the onion and thinly slice the leek.
Heat approximately 30ml of oil in a stew pot and sauté the tomatoes, leek, and onion.
When they begin to take on colour, deglaze the pot with the white wine. Add the tomato purée and 500ml of water.
Cut a portion of the fish fillets and add them to the soup.
Boil for 15 to 20 minutes, then blend the mixture. Strain to remove any bones and skin.
Pour the blended broth back into the pot and add the diced potatoes.
Add the saffron and the bay leaf. Cook for 10 minutes.
Cut the remaining fillets into large pieces and add them to the pot. Cook for an additional 5 minutes or so.
Remove from the heat and serve immediately.

You can add grilled croutons to the soup just before serving!