Heat the oil in a large pan over a medium heat. Add the onions and cook, staring from time to time, for about 4 minutes. Add the garlic, carrot, red pepper, tomatoes, tomato puree and turmeric and cook, staring occasionally for another 4 minutes. Stair in the wine, then the stock. Add the bay leaf and bring to boil. Lower the heat and simmer for 25v minutes, stirring occasionally.

Rinse the haddock fillet and add them to the soup. Season with salt and pepper and cook for another 25 minutes.

Remove pan from the heat and let the soup to cool a little, discard the bay leaf. Transfer the soup to the food processor and process until smooth. Return the soup to the pan and bring gently to the boil again. Lower the heat and simmer for five minutes. Ladle the soup into serving bowls. Garnish with basil and serve with  fresh baguettes.