Bouillabaisse for Northern Seas

• 4 carrots, sliced
• 2 Spanish onions, sliced
• 4 cloves garlic, bruised

Place carrots, onions, garlic, leeks and oil in a large, thick-bottomed, fire-proof casserole and sauté until golden brown. Seed and chop the tomatoes coarsely; add to vegetables with bouquet garni and sliced eel, fish and potatoes and cook about 6 minutes, stirring gently from time to time. Add fish stock and just enough water to cover fish; season to taste with saffron, salt, freshly-g