Saffron rockfish soup with julienned vegetables

Serve 6

Clean and fillet the rockfish. Wash and clean the carrots, zucchini and celery, then, with the help of a mandolin shape as noodles . Chop the shallot and, in a large pot with extra virgin olive oil brown them, also add the vegetable noodles and sauté them for  few minutes. Season with salt and pepper, pour in the white wine and let it evaporate. At this point, add a liter of water and bring to a boil, add the saffron powder ,previously diluted with a little water and then the rockfish fillets, the tomatoes concassè , the fish stock, the chopped parsley and the bay leaf. Close the pot with a lid and let the soup cook for few minutes. Serve the soup with garlic croutons.