Cotriade bretonne

Sweat the chopped onion, shallot, garlic, and sliced leeks in 25g of butter over low heat until softened but not browned.

Add the sliced carrots and potatoes to the pot, then pour in the fish stock, wine, thyme, and bay leaf.

Simmer the vegetables until tender, periodically skimming any impurities from the surface to ensure a clear broth.