Fish soup with thyme and saffron pistils

80gr prawn tails;

90gr gurnard fillet;

100gr sea bass;

80gr sole fillet;

1 Ecodose of fish stock;

30gr leek;

10gr extra virgin olive oil;

0.5 dl white wine; thyme to taste;

saffron pistils to taste;

salt and pepper to taste;

basil to taste; chives to taste;

100gr cherry tomatoes;

1 clove of garlic;

wild fennel to taste;

Clean and fillet all the fish and cut it into large pieces. Leave the clean prawns whole. Cut the leek Julienne (i.e. in thin strips) and sauté it in a non-stick pan with a dribble of olive oil. Place the fish in a plate and add salt and pepper. Put all the ingredients in the steaming bowl, close and cook in the pressure cooker with 4 dl water for 12 minutes after the first hiss. Serve the soup with slices of toasted bread seasoned with garlic and a drizzle of aromatic extra virgin olive oil.

Recipe of Emanuele Gnemmi