Fish Soup

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

2/3 cup extra virgin olive oil

4 large leeks, sliced

4 ribs celery, cut in thirds

4 large cloves garlic, peeled

1 bunch flat-leaf parsley

1 bunch cilantro

1 red bell pepper, seeded and cut into chunks

1 head and 1 tail of a large salmon or any other large kosher fish, loosely but securely wrapped in cheesecloth

4 cups canned crushed tomatoes

2 large potatoes, peeled and cut into 1/2-inch cubes (or sub 1 medium celery root)

1 cup dry white wine

1/2 teaspoon cayenne pepper, or more to taste

Pinch ground cloves

3 bay leaves

1 tablespoon paprika

2 pinches saffron

Salt to taste

10 cups water (2 1/2 quarts)

2 tablespoons anisette or arack (make sure liquor is KFP)

3 pounds boneless, skinless kosher fish such as salmon, tile, or snapper cut into 1-inch cubes

Freshly ground black pepper to taste

Fresh fennel leaves to garnish (optional)

Directions

Coarsely grind the leeks, celery, garlic, parsley, cilantro and pepper in a food processor. Heat the oil in a wide heavy pot over medium high. Add the ground mixture to the pot and saute until all liquids evaporate.

Add to the pot the fish parts wrapped in cheesecloth, canned tomatoes, potatoes, wine, cayenne, cloves, bay leaves, paprika, saffron, salt, and water. Bring to a boil. Reduce the heat to medium and cook, covered for 45 minutes.

Add the liquor, 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 to taste. Add fresh fennel leaves to garnish, if desired. Makes a dozen ample servings.

Nutrition

• Calories: 357 kcal
• Total Fat: 19 g
• Saturated Fat: 2 g
• Cholesterol: 62 mg
• Sodium: 189 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 25 g