La Bourride Raphaeloise à la Rouille de “La Voile d’Or”

• 1 leek, sliced
• 1 Spanish onion, sliced
• 3 cloves garlic, crushed<

Sauté sliced leek and onion and crushed garlic in olive oil until transparent; then add tomatoes (or tomato concentrate), saffron, bouquet garni, salt and freshly ground black pepper, to taste, and the fish for soup (any bony fish, or cod, whitefish, etc. and fish bones and heads). Add water to cover and cook for 30 minutes.

Then pass this very thick soupe de poissons thro