Peel and cut the tomatoes. Slice the onion and chop the leeks thinly.
Prepare approximately 30 ml of heated oil in a stew pot and cook the tomatoes, leaks, and onions.
When they start to colour, deglaze the pan with white wine. Put tomato puree and 500ml of water.
Cut some of the fish filets and include them in the soup.
Boil for 15-to-20 minutes, then blend. Make sure the bones are strained and the skin is taken off.
Pour back the blended soup, place it in the pan, and add the diced potatoes.
Place the saffron and the bay leaf. Cook for 10 minutes.
Cut the remaining fillets into large pieces and add them to the pot. Leave to cook for an additional five minutes or so.
Remove the soup from the stovetop and serve it immediately.
Serving Suggestions: You can add grilled croutons to the soup just before serving!