BASE
2 tb Olive oil; (2 to 3)
1 Onion; peeled and chopped
2 Leeks; trimmed and sliced
2 Celery stalks; trimmed and
-sliced
4 Potatoes; peeled and diced

FISH
2 Red mullet; scaled and
-cleaned
4 sm John Dory; cleaned and
-trimmed
; of the fins
1 Gurnard; cleaned and trimmed
(1 to 2)
; of the fins and
; spines
1 lb Pollock or ling; skinned and
-diced
1 Squid; cleaned and cut
; into rings
; (optional)

----------------------FOR SEASONING, YOUR CHOIC----------------------
Parsley
Mint
Tarragon
Coriander leaves
Spring onions
Salt
Pepper

Heat the olive oil in a large saucepan and fry the vegetables until
translucent. Pour on about 1 pint of fish stock and cook until the
vegetables are tender.

Pour in about 2 pints more stock and bring to the boil. At this point
add the fish, herbs and seasoning, bring back to simmering point, and
cook for 5-8 minutes before serving.