Instructions: Remove and discard green leaves from leeks. Rinse the white portion to remove any dirt, then slice thinly. Heat oil in a large saucepan, add sliced leeks with crushed garlic and cook slowly for about 5 minutes.

Add tomatoes (plus all the juice from the can) and the tomato paste.

Season with a generous quantity of freshly milled black pepper then add the strained fish stock, fennel seeds and orange peel. Increase the heat and bring to the boil, watching carefully to prevent the soup boiling over. Continue to boil for 5 to 10 minutes to amalgamate the broth. Lower the heat and add fish, peeled prawns and mussels (if used). Cover the pot and simmer gently until the mussels open. This will take about five minutes, then add scallops and cook for one minute longer. Add salt to taste. Serve in big shallow soup bowls or spaghetti dishes sprinkled with parsley and torn fresh basil. Serve hot with crusty French bread. Accompany with a bowl of Rouille to add to the hot soup.

Serves 8

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