Wash all veggies and begin by chopping the onion, leek, parsnip, swede, celery, carrot, potatoes (if adding those) and red pepper. Add all chopped veggies in the fish stock and allow to cook for 10-15 minutes covered.
Add the tomato juice, the tomato paste and the salt in and allow it to cook for a further 10 min then, add the fish and cook for 5-7 min depending on the size of the chunks.
Add the cauliflower, the Romanesco cauliflower all made into small florets and the peas all towards the end along with the fish fillets and continue to cook for another 10-12 minutes. Remove it from the heat. Grind some good old black pepper, cover and let it rest for a short while.
When serving, add some fresh chillies or grind some more pepper in. You can also try and squeeze some lemon juice in if you want your soup to be a little sourer.
Notes
add potatoes or rice to this soup - potatoes need dicing and added with all vegetables
rice can be leftover boiled rice or you add one handful 10-12 min before finishing
other ingredients that could be added to this soup are paprika, cumin, turmeric, fresh parsley, dill or coriander/cilantro, a good squeeze of lemon juice wight at the end for a nice flavour balance.