4 tbsps olive oil
2 garlic cloves, crushed
1 large onion, sliced
2 leeks, trimmed and finely sliced
1 lb (450 g) tomatoes, skinned, deseeded and chopped
4 tbsps tomato puree
1 bay leaf
3 1/4 pints (2 litres) fish stock
2 lb (900 g) mixed white fish, cleaned and cut into 1 1/2 inch (3.7 cm) cubes
4 tbsps mayonnaise
1 garlic clove
1/2 red chilli, deseeded
1. Heat 3 tbsps of the oil in a large saucepan and fry the garlic, onion and leeks until soft. Remove one quarter of the leeks and set aside.
2. Add the tomatoes and tomato puree and cook for a further 3 minutes. Season, add the bay leaf and pour in the stock. Simmer for 15 minutes.
3. Add the fish and cook covered, for 15 minutes or until the flesh flakes easily. Remove the fish with a slotted spoon and remove all skin and bones. Reserve half the fish cubes and put the remainder in a blender.
4. Remove bay leaf from stock. Pour stock into blender with fish and blend until smooth.
5. Slice the French bread and brush with the remaining oil.
6. Bake in an oven preheated to Mark 6 (200°C) 400°F for 15 minutes.
7. Blend all the rouille ingredients together in a blender or food processor until smooth. Spread a little on the French bread.
8. Serve remainder separately, sprinkled with paprika. Return the stock mixture to pan, stir in reserved leeks and fish cubes. Reheat, float bread slices on top and serve.
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