2 tbsp olive oil
2 tbsp tomato purée
2 carrots, coarsely grated
a large handful of shredded leeks
a large handful of finely sliced fennel
150 ml white wine
3 medium potatoes, diced
1-1,5 litres water
2 bay leaves
2 tomatoes, diced
fennel fronds, if your bulb has them
zest from 1/2 lemon
salt, pepper
pinch of sugar
400 g cod, in large dice
100 g cured salmon in thin slices

Heat the oil and fry the carrots on high heat in a big pot. Add the tomato purée and continue frying until the carrots are nicely golden. Add fennel and leeks and fry some more. Add the wine and let it bubble vigorously. Lower the heat and add the potatoes, 1 litre of water and bay leaves. Use the remaining water to thin the soup if you feel that you want to. Simmer, covered, until the potatoes are mostly softened. Remove the bay leaves, and at this point, I used an immersion blender to make the soup a little thicker. I didn't purée it, just blitzed for a little while so that some of it broke up and thickened the rest. Use more water if it gets too thick for your liking.

Season the soup with salt, pepper and a pinch of sugar. Add the diced tomatoes, fennel fronds, and the lemon zest. Now, add the fish - the cod at first, and let that simmer for 3-4 minutes. Add the salmon and stir, it'll just take a minute.

Serve with aioli and a tasty bread.