Blanch leek and tomatoes in hot water and cool.
Peel tomatoes, halve, remove seeds, cut into cubes.
Rinse fish, dry, sprinkle with juice of one lemon, season with salt and pepper.
Peel onions, chop finely, sauté in oil, remove half, add the rest to 500 ml clear soup and heat. Cook the lentils in it for 15 minutes until soft.
Heat the remaining onion cubes with the leek and tomatoes, season with salt and freshly ground pepper.
Cook the fish in the remaining clear soup at low temperature. Remove from the stock and keep warm. Remove 200 ml of the stock, pour through a sieve and reduce slightly. Mix in saffron and crème fraîche. Rinse the shrimps and add. Season the sauce. Serve the fish with the vegetables, lentils and shrimp sauce.
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