Soupe Aigo-Sau

• 2 pounds any firm white fish
• 1 leek, chopped
• 1 Spanish onion, chopped

Cut white fish of assorted kinds into pieces of the same size. Place in a large saucepan with leek, onions, tomatoes and potatoes. Season generously with salt and freshly-ground pepper; add garlic, parsley, fennel, bay leaf and lemon peel. Cover with boiling water and cook over a high flame for 20 minutes.