Ingredients

1/2 teaspoon saffron
3 tablespoons oil
2 onions, finely chopped
1 leek, white part only
4 cloves garlic, crushed
1 bay leaf
1/2 teaspoon dried marjoram
1 teaspoon of grated orange zest
2 tablespoons dry white wine
1 red capsicum, cut into strips
500g cherry tomatoes Luisa
125ml of tomato sauce Luisa
of fish stock 500ml
2 tablespoons tomato puree Luisa
2 tablespoons sugar
White fish 500g chopped
3 tablespoons fresh parsley

Preparation 30 minutes | Cooking time 45 minutes | for 4 people

Preparation

1) Dilute the saffron in 2 tablespoons water bollente.Ungete a pentola.Aggiungere spices.
Cover and cook for 10 minuti.Aggiungete orange zest, wine, peppers and tomato
and cook for 10 minutes.
2) Add the tomato puree Luisa, broth, concentrate, sugar and saffron
with acqua.Portate to a boil and then simmer for 15 minutes.
3) Add the fish to the soup, cook for 8 minuti.Aggiungete salt, pepe.Guarnite with parsley