Freezable 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 200ŒC/fan180ŒC/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.
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.