By Kit Chapman
Sweat the onions, garlic, celery and cucumber in olive oil for 10 minutes then add the saffron, herbs, tomatoes and white wine. Simmer for 5 minutes. Add the stock, lemon juice, smoked fish and seasoning. Simmer for a further 15 minutes. Taste to check the seasoning.
Serve with garlic croûtons, sauce rouille and grated Parmesan.