Provençal Fish Soup

Blanch the tomatoes in hot water, peel, remove the seeds, and cut the flesh into small pieces. Peel the onions and cut into fine dices. Rinse, trim and cut the into very small pieces. Rinse the fish fillets, pat dry and cut into bite-size pieces.

Heat oil in a pan and saute the onions until soft. Add the fennel and saute for few minutes. Add the tomatoes and pour the fish stock. Add thyme, rosemary, bay leaf and saffron, season with salt and pepper, and simmer for about 10 minutes. Add the fish fillet and king prawns, briefly boil, and sprinkle with parsley to taste.