Languedoc Fish Soup from Sud de France by Caroline Conran

Ingredients

• salt, pepper
• 12-18 slices of toasted baguette
• white part of the leeks (see above), halved lengthwise and finely sliced
• 3 cloves garlic, chopped
• aïoli
• 2 ripe tomatoes, skinned, deseeded and chopped
• 150 ml white wine
• large pinch saffron
• 200 g lardons
• 3 tbsp olive oil
• 2-3 leeks, green parts, washed and sliced (keep white for the soup)
• 1 bay leaf
• 2 cloves garlic, sliced
• 2 kg mixed filleted fish, including bones
• 750 g mussels, cleaned
• 300 g clams, well washed