Fish and tomato soup

This recipe is from a Swedish website tasteline.se. The original recipe has saffron in it but I'm not a huge fan of saffron so I skipped that and added some other ingredients as well. I was very happy with the result.

Ingredients
serves 4
2 red onions
3-4 garlic cloves
½ red chili
2 carrots
1 capsicum
4 broccolini stalks
500 ml tomato passata
200 ml stock (I used beef because that's what I had at home)
400 ml water
1 bay leaf
400-500 g fish (I used 200 g salmon and 250 g white fish)
salt and pepper to taste
cayenne pepper to taste

Slice the carrots and cut the capsicum and broccolini into bite-size pieces. Put aside for now.
Chop the onion and finely chop the garlic and chili. Heat up a large pot over medium heat and add some grease (I used ghee). Fry the onion, garlic and chili for a couple of minutes. Add the other veggies together with the passata, stock, water and bay leaf. Bring to a boil and let it simmer for about 15 minutes.
Cut the fish into smaller pieces and add this to the soup. Let it simmer for another 5 minutes or until the fish is cooked through. Season with salt, pepper and cayenne.