Ingredients :

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500g gutted and prepared fish
1 bouquet garni
3 tomatoes
2 onions, sliced
1 clove garlic
2 leeks, sliced
1 pinch cayenne pepper
500ml dry white wine + same quantity water
2 table spoons olive oil

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Method :

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Peel and chop tomatoes.
Slice leeks and onons, chop garlic.
Sauté leeks, onions and garlic in a large pan in a little oil.
Add tomatoes.
Pour in wine and water, add bouquet garni and cayenne pepper, then bring to boil.
Add fish, salt and leave to cook over a low heat for at least 30 minutes.
Take out the fish and bouquet garni.
Sieve soup and serve with croutons and a dollop of rouille sauce.