What to do:
Warm the olive oil ina large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel andcelery and gently fry for 10-12 minutes, until softened but not browned.
Add the tomato purée, chopped tomatoes, white wine and brandy. Bring tothe boil and cook to reduce the liquid volume by half.
Add the bay leaf andfish stock and bring up to the boil. Reduce the heat to a simmer and cook toreduce the volume by half.
Add the cayennepepper, smoked paprika, potatoes, fish and olives. Simmer for no more than fiveminutes, or until the fish is just cooked (depending on the fish of yourchoice).
Add the parsley,tarragon and lemon juice and stir gently so as not to break up the fish toomuch.
To serve, pour intobowls and serve topped with aioli and quick pickled shallots, with crusty breadalongside.
