1In a large saucepan, heat oil on high. Saute onion and garlic, 3 to 4 mins, until tender. Add paprika and cook, stirring, 1 min, until fragrant.
2Mix in tomatoes and cook 3 to 4 mins, stirring. Add brandy and simmer 1 min.
3Add stock, water and saffron to pan, stirring. Bring to boil on high. Reduce heat to low and simmer 20 mins.
4Add fish to soup. Simmer, covered, 3 to 4 mins, until fish is just cooked through. Stir in juice and season to taste. Serve topped with basil.
Photo: Bauer/Rob Shaw