Fish Soup

For the broth: Rinse head, bones and skin thoroughly. Put in a pot and add herbs, quartered and peeled tomato and diced celery. Add 1 liter (approximately 4 cups) of water and wine. Cover and simmer  for about 30 minutes. Skim off foam and pour broth through a fine cloth.

Peel and slice potatoes. Rinse and slice leeks.

Boil fish broth, add potatoes and leeks and simmer for about 10 minutes.

For the fish: Meanwhile, rinse the fillets, pat dry and cut into bite-size pieces. Add to broth, along with saffron threads, and cook for another 5-10 minutes. Season with salt, parsley and vermouth.