Ttoro

Heat 50g of olive oil in a large pot and sweat the chopped onion, leek, shallot, and bell pepper until softened.

Add the diced tomatoes, garlic, thyme, and bay leaf to the pot, cooking until the tomatoes break down into a base.

Pour in 200g of wine and 1500g of fish stock, then bring to a simmer while skimming impurities from the surface.