Seafood*

Making the Stock

Fillet the fish and set aside with the mussels and langoustines. Heat the oil and butter, add the onion and cook without colouring till soft. Add the leek and the fish trimmings, the wine and the water. Bring to a simmer, skim. Add the garlic, thyme, bay leaf and tomato purée. Simmer for about ½ hour. Pass through a sieve (preferably conica