In a large pot, bring 2 liters of water to a boil. Add the fish to the boiling water and let it cook for about 30 minutes, depending on the size of the fish. Remove the fish from the water and strain the broth to remove any bones.
In the same pot, heat the olive oil over medium heat. Sauté the chopped onion and leeks for about 2-3 minutes until they become tender. Add the finely chopped garlic and sauté for a few seconds.
Add the diced carrots, potatoes, and zucchini. Stir and sauté for 7-8 minutes until the vegetables start to soften. Pour in the white wine and allow it to simmer until the alcohol evaporates.
Add the tomato paste to the pot and use a spoon to distribute it evenly and release its aromas. Add the turmeric and bay leaves.
Pour in the fish stock that you prepared earlier and cook for an additional 15-20 minutes or until the vegetables become soft.
Add the lemon juice, salt, and black pepper. Stir to combine.
Serve the soup hot with the deboned fish pieces. Optionally, garnish with parsley leaves.
Enjoy your delicious fish soup!