Mediterranean fish soup with sturgeon

- Remove skin and bones from the fish and chop into bite-sized pieces. Heat the oil in a large heavy-based pan and cook the onion and garlic for 8 minutes until soft.

- Stir in tomato and paste. Stir for 2-3 minutes, or until the tomato is soft. Stir in the gherkins and half the capers and olives.

- Add the fish, stock, wine and bay leaf and season. Bring slowly to the boil, reduce the heat and simmer for 10-12 minutes, or until the fish is just cooked. Stir in the herbs. Add the remaining capers and olives. Serve.