Step 1

Finely slice leeks, onion, and celery. In a large stock pan, heat olive oil. Add leeks, onion, and celery.Cook on medium heat for 10 minutes until soften. Add garlic, tomatoes, and all remaining ingredients with the exception of the lemon juice and continue to cook for 10-15 more minutes on medium heat.

Step 2

Add fish and sauteed the fish with the ingredients before adding the stock. Add the vegetable stock, the lemon juice and salt and pepper to taste. Increase heat to boil and cover.Once it reaches the boiling point, lower heat and cook on medium to medium-low heat for 15 minutes. Once the fish is tender and the broth thickens a bit, remove from heat, and allow it to rest before serving.