|Sea fish||1 Pound|
|Onions/The white part of 2 leeks||2|
|Tomato puree||4 Tablespoon|
|White wine||4 Cup (64 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil||3 Tablespoon|
|Vermicelli/Shell-shaped vermicelli||2 Ounce|
Cook the chopped carrot, onion, and garlic together for 10 minutes in the olive oil; then add the fish cut in slices, and continue cooking for 5 minutes longer.
Pour the white wine and the water over the fish, add a good dash of pepper, and then the tomato puree, some salt, the saffron or the curry; cover the pan and cook gently for 40 minutes.
Press it through a sieve, crushing the fish and vegetables; bring to the boil once more, toss the vermicelli into the soup, cook for 10 minutes and serve piping hot.