Floyd’s Fish Soup

• 2¼ lb (1.3 kg) mixed fish, which must include:
• Gurnard or red mullet
• Small soft

Cut, wash and clean the fish. Chop into pieces about 2½ (6 cm) long - head, bones and all. Fry the leeks, tomatoes, onions and garlic in oil until soft but not brown. Add the water to the vegetables and bring to the boil. Now add all the fish, the bay leaf, fennel and orange zest and cook rapidly for another 15 minutes.

Remove the fish and allow the soup to simmer gently. Meanwhile, cru