Peel the garlic and press it through a garlic press. Wash, clean and slice the red tomatoes. Heat olive oil. Steam garlic and tomatoes for about 10 minutes. Season with salt, pepper, rosemary and saffron. Deglaze with broth and cook for about 10 minutes. In the meantime clean, wash and chop the celery.
Add to the stock and simmer for another 10 minutes. Wash the fish and cut into pieces. Wash and clean the cherry tomatoes. Add both to the soup and simmer at low heat for about 7 minutes. Season soup again with salt, pepper and lemon juice. Serve with fresh herbs and olives. Serve garnished with lemon