To save a huge amount of time and effort, this recipe has a secret short cut: it uses a can of seafood soup as the base. But if you don’t tell anyone, they will never know.
Heat the olive oil in a large saucepan over medium heat, add the leeks and fry a few minutes until they are soft but not colored. Add the tomatoes, bisque, orange zest, chili flakes, brandy and ⅔ cup water. Bring to a boil, then reduce the heat and leave to simmer 5 minutes. Stir the fish into the pan, and simmer 8 minutes longer. Add the shrimp, stirring in gently. Retu