Ingredients

Steps

• Melt butter in a large pan and fry shallots, garlic, leek, carrot, fennel, and celery until softened.
• Add tomato purée, tomatoes, wine, and brandy, then boil until reduced by half.
• Stir in bay leaf, stock, and cream, then simmer until the volume is reduced by half.
• Add spices, potatoes, fish, shellfish, cooked carrots, and beans and simmer for five minutes.
• Stir in the fresh herbs and lemon juice.
• Serve in bowls with bread and garlic mayonnaise.