Serves 8

800 g firm fish such as turbot, halibut, sole and sea eal (ready for use)
800 g soft fish such as cod, haddock, whiting and red mullet (ready for use)
750 g fish waste such as heads and fins (alternatively 1 l fish stock)
3 small leeks
3 onions
6 cloves of garlic
1 tsp each thyme, oregano and savory
1 g saffron
1/8 l olive oil
1 bay leaf
1.5 tsp salt
3 knife points of freshly ground pepper
1 l water
3 large beef tomatoes

Wash all the pieces of fish, bones and fish waste thoroughly in cold water and dab dry. Cut the leeks into fine strips. Finely chop onions and cloves of garlic. Keeping the firm and soft fish separately, mix each with half of the garlic, herbs, saffron and 3 tbs oil, cover and leave to marinate.

Cook the fish remains and water (or fish stock) with the dark green leek strips, with 1 chopped onion, bay leaf, salt, pepper and water for 35 minutes in a covered pan, pour through a sieve and keep the liquid.

Heat the remaining oil to fry the remaining onions and pale leek strips for approx. 3 minutes. Add the firm fish with the marinade, add the fish broth and cook for 5 minutes over a low heat.

Make cross cuts in the tomatoes, stand briefly in very hot water, remove the skins, cut in half and chop into rough dice.

Add the soft fish with the tomatoes and marinade into the fish pan and leave to cook over a low heat for another 8 minutes.

Season the Bouillabaisse once again with salt and pepper.

Serve with thin slices of white bread roasted in the oven, spread with garlic butter to taste.