2lb (1 kg) very fresh fish
4 whole shrimps in the shell
6 cups water
1/4 cup cider vinegar
1/2 cup olive oil
2 tablespoons minced celery leaves
4 medium-sized tomatoes, peeled and finely chopped
1 cup finely chopped leeks
1/2 cup chopped onions
1/2 cup chopped carrots
2 cloves garlic
A dash each, saffron, cardamon, turmeric, chilli
1 teaspoon black pepper
Juice of one lemon
A few orange rinds
3 tablespoons chopped parsley

Serves 6 persons

Clean the fish, scrub the shrimp and leave it in the shell.

Heat the oil in a large pot and sauté all the vegetables for 5 minutes.

Add the fish and shrimp to the above vegetables.

Add the water, vinegar, seasoning and orange rind and bring to the boil.

Cover the pot and leave over medium heat for 20 minutes.

Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.

Remove the shrimp from the shells and set aside.

Remove the bones from the fish and place in a serving bowl with the shrimp.

Strain the vegetables and blend in the electric blender until smooth.

Return the blended vegetables to the fish stock in the pot and place over low heat.

Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.

Add the flour mixture to the soup and stir over low heat for 3 minutes.

Serve hot garnished with chopped parsley and the fish and shrimp pieces.