Fish Vegetable Soup

Finely chop the garlic, onion and ham. Heat the olive oil in a large pot over medium heat. Add the onions and ham and cook until the onions are translucent. Add the garlic and cook for 1 more minute, stirring often.

Chop the carrots, potatoes and bell pepper into small pieces. Cut the leek into thin rings. Add them to the pot and cook for about 3-4 minutes, stirring a few times in between.

Add the vegetable stock, bring everything to a boil and cook until the vegetables are soft, about 10 minutes.

In the meantime cut the fish fillets into bite-sized pieces.

When the vegetables are soft, add the fish, heavy cream, milk, salt and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. Adjust the taste with some freshly squeezed lemon juice and serve immediately with a baguette.