Peel the carrots and rinse the zucchini in cold water, rub dry, cut off the stems and flowers. Cut both vegetables into tender strips.
Remove peel from onion and garlic and cut into fine slices. Sauté in oil until light yellow. Add vegetable strips and peas and steam briefly. Extinguish with fish stock and sherry. Pluck the stems from the parsley and add only the stems, the leaves are used for the garnish.
Simmer the soup gently over medium heat with the lid on for about ten minutes, until the vegetables are crisp and soft. Next, remove the parsley stems.
In the meantime, halve or possibly quarter the tomatoes, depending on their size.
Rinse fish fillets and shrimps under cold water and drain. Cut fish into pieces of about two centimeters.
Shortly before serving, perfume the soup with saffron, pastis and lemon zest. Let it boil again for a few minutes.
Next, add the tomatoes, fish and shrimps and let the soup simmer for eight to ten minutes until the fish and shrimps are cooked. Season to taste with salt and freshly ground pepper and sprinkle with parsley leaves.
Serve with crusty smoked bread.
For the small household Two people: halve ingredients.
One person: quarter ingredients. However, the fish soup will be more aromatic if cooked in a larger mass, so perhaps add second unit to the