Bright fish soup with tomato and tarragon

Heat the olive oil in a soup pot and fry the onion on low setting in glass for about 5 minutes. Add the garlic and tarragon and continue to stir for a minute or so.

Add the tomato paste and stir for another minute over the bottom of the pan. Pour in the stock and let it boil.

In the meantime, cut the tomatoes in four and remove the seeds. Cut the flesh into small cubes.

Add the seafood and tomato cubes to the boiling broth and simmer for about 5 minutes.

Bring the soup further to taste with salt and pepper. Tasty with baguette.