Heat 30 ml (2 tbsp) oil in a soup pot over moderate heat. Add celery, onions and carrot. Cook, stirring frequently, until vegetables are limp - about 5 minutes.
Add tomato and cook for 1 minute. Stirring constantly, add flour and cook for 2 minutes.
Pour in wine and stir thoroughly. Boil, stirring frequently, for 2 to 3 minutes.
Heat fish stock separately and dissolve saffron in it. Add to vegetable mixture with bay leaf, cayenne pepper and seasoning. Bring to boil. Reduce heat and simmer, half covered, for 20 minutes.
Dredge fish (use any 2 kinds, eg Cape salmon, Kingklip, hake, cut into 1,5 cm pieces) in seasoned flour. Shake off excess.
Heat 30 ml (2 tbsp) oil in a pan, brown fish and prawns, in batches, tossing until just cooked, 2 to 3 minutes.
Pour brandy over fish, warm, and ignite. Swirl pan until flames die down. Add fish to soup.
Heat remaining oil over moderate heat. Add anchovies, herbs and garlic. Stir constantly for 1 minute and strain into soup.
Stir, taste, adjust seasoning if necessary and serve.