Charentaise chowder

It is a culinary specialty originating from the Charente-Maritime region in France. It is a fish soup made from rock fish and shellfish, often garnished with vegetables and herbs. Here is a recipe for Charentaise Chaudrée:

Ingredients :
500g of various rock fish (scorpionfish, gurnard, etc.)
300g of shellfish (shrimp, langoustines, crabs, etc.)
1 onion, chopped
2 cloves of garlic, minced
2 carrots, cut into slices
2 stalks of celery, cut into chunks
2 potatoes, peeled and diced
1 bouquet garni (thyme, bay leaf, parsley)
1 glass of dry white wine
1 can of crushed tomatoes
1 tablespoon of tomato paste
1 tablespoon of flour
3 tablespoons of olive oil
Salt and pepper, to taste
Rust (to accompany, optional)

Instructions :
Preparation of fish and shellfish:

Clean fish and shellfish. Reserve the heads and bones of the fish for the broth.
Preparation of the broth:

In a large saucepan, heat the olive oil. Add onion, garlic, carrots, celery and sauté until soft.
Add the heads and bones of the fish, the bouquet garni, the white wine, the crushed tomatoes, the tomato paste, and the flour. Stir well.
Cooking the broth:

Moisten with approximately 1.5 liters of water. Simmer over low heat for 30 minutes to 1 hour to infuse the flavors.
Filtering the broth:

Strain the broth to remove the heads and bones.
Cooking vegetables and fish:

Return the strained broth to the saucepan. Add the potatoes and cook until almost tender.
Add the fish and shellfish, and continue cooking until they are cooked.
Seasoning:

Season the chowder with salt and pepper to taste.
Service :

Serve the Charentaise Chaudrée hot, possibly accompanied by rouille.
Rouille is a sauce made from garlic, chili pepper and olive oil that can be served as a side dish. It is traditionally served on toasted bread croutons.