Fish Soup

Prep Time 20

Cook Time 45

Total Time 1 5

1/3 cup extra-virgin olive oil
4 large leeks sliced
4 ribs celery peeled and cut in thirds
4 large cloves garlic peeled
1 bunch flat-leaf parsley
1 small bunch cilantro
1 red bell pepper seeded and cut in chunks Head and tail of a large salmon, tile fish, or any other big fish, quartered, loosely but securely wrapped in cheesecloth
4 cups canned crushed tomatoes
2 large potatoes cut in 1-inch cubes
1 cup dry white wine
1/2 teaspoon cayenne or to taste
Good pinch ground cloves
3 bay leaves
1 tablespoon paprika
2 good pinches saffron
Salt to taste
2 1/2 quarts 10 cups water
3 -4 pounds boneless skinless fish such as salmon, tile, or snapper, cut in 1-inch cubes Freshly ground pepper to taste

Heat the oil in a wide heavy pot. Coarsely grind the leeks, celery, garlic, parsley, cilantro, and red bell pepper in a food processor. Add to the oil. Sauté the ground mixture until all liquids evaporate. Add the cheesecloth, canned tomatoes, potatoes, wine, cayenne, cloves, bay leaves, paprika, saffron, salt, and water. Bring to a boil again. Reduce the heat to medium and cook, covered for 45 minutes. Add the fish and pepper, and cook another few minutes, just until the fish is cooked through. Press on the cheesecloth to release as much liquid as you can before discarding. Adjust the texture and seasonings.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) - Subscribe Now