Caudière

Sweat 100g of chopped shallots, 300g of sliced leeks, and 20g of minced garlic in 25g of butter until softened without browning.

Add 500g of cubed potatoes, 750g of fish stock, 1g of bay leaf, and 5g of thyme to the pot.

Simmer the mixture until potatoes are tender, skimming impurities from the surface to ensure a clear broth.