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Fish Soup

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Fish Soup

Ingredients

  • 2/3 cup extra virgin olive oil
  • 4 large leeks, sliced
  • 4 ribs celery, cut in thirds
  • 4 large close garlic, peeled
  • 1 bunch flat-leaf parsley
  • 1 small 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, cut into 1/2-inch cubes (or sub 1 medium celery root)
  • 1 cup dry white wine
  • 1/2 tsp cayenne pepper, or more to taste
  • large pinch ground cloves
  • 3 bay leaves
  • 1 tbsp paprika
  • 2 large pinches saffron
  • salt to taste
  • 2 1/2 quarts (10 cups) water
  • 2 tbsp anisette or arack (make sure liquor is kfp)
  • 3 lbs boneless, skinless kosher fish such as salmon, tile, or snapper cut into 1-inch cubes
  • freshly ground black pepper to taste
  • a few small fresh fennel leaves to garnish (optional)
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Published 2014-09-09 12:37:47 (2 years ago).

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