Fish soup

Method

1. Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
2. Add the leek, red pepper, garlic and saffron. Cook for 1 minute, then add the chilli (if using), bay leaf and thyme. Cook for 3-5 minutes, stirring occasionally. Preheat the oven to 200°C/fan180°C/gas 6.
3. Stir in the tomatoes, cook for 1 minute, then add the wine and potato and cook for 10 minutes. Add the stock and fish and simmer for 5 minutes. Add the cream, bring to a boil, then take it immediately off the heat. Stir through most of the parsley, then season to taste.
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4. Meanwhile, make the croutons. Toss the bread in the olive oil and thyme, then season well. Spread out on a baking tray and bake for 10 minutes or until crisp and golden.
5. Ladle the soup into bowls (discard the chilli, if using) and serve topped with the croutons and the remaining parsley.

Cut the fish into 4cm cubes and set aside. Heat 3 tbsp oil in a large pan over a medium-high heat. Add 1 medium chopped onion and sweat for 35 minutes until translucent. Stir in 2 medium leeks, 2 sweet peppers, 2 garlic cloves and a large pinch of saffron (optional). Cook for a minute longer and add 1 dried hot chilli, 1 fresh bay leaf and ½ tsp dried thyme and season. Cook for 3-5 minutes, stirring occasionally.

1. Preheat the oven to 200°C/fan180°C/gas 6. Stir in chopped tomatoes and cook for a minute before adding dry white wine and potatoes. Cook for 10 minutes. Add 450ml fish stock and simmer for 5 minutes. Add 120ml double cream and bring to a boil, then turn off the heat. Stir in 2 tbsp Pernod (optional) and most of a finely chopped large bunch of parsley.
2. Meanwhile, toss 150g torn day old ciabatta in 3 tbsp olive oil and ¼ tsp thyme, and season well. Spread out on a lined baking tray and bake in the oven for 10 minutes or until crisp and golden. Ladle into individual serving bowls and serve sprinkled with remaining parsley and the toasted croutons.