1 onion, chopped

4 cloves garlic, finely chopped

1 yellow bell pepper, cubed

1 stalk celery, diced

1 fennel bulb, cubed

2 tablespoons (30 ml) olive oil

Salt and pepper

1 can 28 oz (796 ml) diced tomatoes

1 can 147 g small clams

3/4 cup (180 ml) orange juice, with pulp

1 lb (454 g) cod or other white fish fillet (tilapia, monkfish ...), cubed

Baguette slices, toasted

In a large saucepan, soften the vegetables in the oil. Season with salt and pepper. Add the tomatoes, clams and orange juice. Bring to a boil. Cover and simmer for about 20 minutes.

Add the fish and continue cooking for 3 to 4 minutes. Adjust the seasoning. Pour the soup into bowls, drizzle with olive oil and serve with the toasted bread.

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