Fish Soup

Ingredients

• 1 onion, chopped finely
• 1 bulb fennel, chopped finely
• 4 cloves garlic, germ removed, chopped finely
• 45 ml / 3 tbsp olive oil
• 2 medium carrots, peeled and diced
• 500 ml / 2 cups medium yellow-flesh potatoes, peeled and diced
• 250 ml / 1 cup white wine
• 500 ml / 2 tasses court-bouillon (vegetable stock)
• 2 sprigs thyme, stemmed
• 1 bay leaf
• 1 can, 796 ml / 28 oz diced Italian tomatoes
• 250 ml / 1 cup commercial tomato sauce
• To taste salt and freshly ground pepper
• 450 g / 1 lb monkfish, trimmed, in cubes
• 450 g / 1 lb medium shrimp, shelled
• 45 ml / 3 tbsp chopped parsley
• 60 ml / 4 tbsp shredded basil leaves
• 1 ficelle (a very thin baguette), in thin slices, toasted
• As required grated Parmesan cheese