haddock in a tomato sauce with herbs

First make the sauce. Cut the carrots, onions and celery into fine brunoise. Cut the young leeks into rings. Crush a few cloves of garlic. Sauté all the vegetables in a few tablespoons of olive oil. Make a bouquet garni from bay leaf, thyme, rosemary, oregano and sage. Put it with the vegetables. Pour in fish stock, a glass of white wine and a bottle of passata. Mix with a few tablespoons of tomato concentrate and the juice of half a lemon. Season with pepper, salt and paprika. If you have it, you can also add some dried seaweed. The other preparations. Chop a few sun-dried tomatoes. Remove the skin from a tomato, empty it and cut the flesh into strips. Extract the zest from a lemon. Remove the leaves from a few crowns of lemon basil. Wash a handful of parsley. The haddock. Choose the whole fish with skin on both sides, but without the head and the intestines removed. Cut the fins and rinse off the blood. Cut off the tail and divide the rest into three pieces. Sprinkle with plain flour. Heat oil with a knob of butter and fry the fish pieces on high heat, about 3 to 4 minutes on each side. The finishing touch. Bring the sauce back to temperature, just below boiling point. Stir in the sun-dried tomatoes and the basil leaves. Place the fried fish in the sauce. Finish with the strips of fresh tomato, parsley and lemon zest.