Leek soup

Fish soup

• 250 GRAM CHICKEN BREAST, cubed
• 3 CUPS CHICKEN STOCK
• 4 POTATOES, cubed
• 500 GRAM LEEK, in slices
• 1/2 ONION, chopped
• 1 TBSP MUSTARD
• HANDFUL THYME, chopped
• 1 CUP CREAM

• 500 GRAM WHITE FISH FILLET, cubed
• 100 GRAM MIXED SEA FRUIT
• 1 ONION, chopped
• 1 SWEET PEPPER, in strips
• 2 CLOVES GARLIC, chopped
• 2 POTATOES, peeled and cubed
• 2 TOMATOES, peeled and cubed
• 3 CUPS FISH STOCK
• 50 GRAM MACARONI
• 3 BAY LEAVES

Stir fry the onion and the chicken 5 minutes. Add the potato cubes and stir fry 3 minutes more. Add the stock, the mustard and the leek, bring this to the boil and simmer for 30 minutes. Add the cream and the thyme and re-heat for 2 minutes.

Stir fry the onion, garlic and sweet pepper 5 minutes. Add the potatoes and stir fry 5 minutes more. Add the stock and the bay leaves and bring this to the boil. Simmer for 10 minutes. Add the macaroni, simmer for 5 minutes. Add the remaining ingredients and pepper and salt to taste and simmer for 7 more minutes. Take out the bay leaves. Serve hot with Tunisian bread.