1. clean the vegetables, then cut the shallots into strips (not rings), the carrots into narrow slices and the white and light green parts of the leek into wide strips.
Sauté shallots and carrots in olive oil for about ten minutes, season with salt and add sugar. The shallots should not get any color. After five minutes, add the leek. Stir from time to time.
After ten minutes, extinguish with the white wine, bring to a boil and add the fish stock.
In the meantime, peel the tomatoes, remove the seeds and the stalks. Cut the flesh into small cubes.
Cut the fish fillets into bite-sized pieces, remove the shell from the shrimps and pull out the back gut. Add everything to the vegetable fish stock and simmer for ten minutes.
Cut the garlic cloves into thin slices (this is best done with a truffle slicer) and add to the soup. Season with cayenne pepper and saffron powder. 7.
7. just before serving, add the diced tomatoes, they should not make more. Bring to the table with slices of baguette and the rest of the very cold Chardonnay.
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