HADDOCK SOUP A LA PROVENCAL

1 tbsp extra-virgin olive oil

2 red onions, chopped

2 garlic cloves, finely chopped

1 carrot, chopped

1 red bell pepper, seeded and chopped

6 tomatoes

1 tbsp tomato paste

1 tsp turmeric

Gererous ¾ cup red wine

4 cups vegetable bouillon

1 bay leaf

12 oz/350 g haddock fillets, skinned

Salt and pepper

Fresh basil, chopped, to garnish

Fresh baguettles, to serve

Heat the oil in a large pan over medium heat. Add the onions and cook, stirring from time to time, for about 4 minutes. Add the garlic, carrot, bell pepper tomatoes, tomato paste, and turmeric and cook, stirring occasionally, for another 4 minutes. Stir in the wine, then the bouillon. Add the bay leaf and bring to a boil. Lower the heat and simmer for 25 minutes, stirring occasionally.

Rinse the haddock fillets under cold running water, then add them to the soup. Season with salt and pepper and cook for another 25 minutes until the fish is cooked through.

Remove the pan from the heat, let the soup cool a little, then discard the bay leaf. Transfer the soup to a food processor and process until smooth (you may need to do this in batches). Return the soup to the pan and bring gently to a boil again. Lower the heat and simmer for 5 minutes, then pour the soup into serving bowls garnish with basil, and serve with fresh baguettes.