Fish Soup
- 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)
- Produce
- Bay leaves (3)
- Celery, ribs (4)
- Cilantro (1 small bunch)
- Close garlic, large (4)
- Flat-leaf parsley (1 bunch)
- Leeks, large (4)
- Potatoes, large (2)
- Red bell pepper (1)
- Tomatoes, canned (4 cups)
- Seafood
- Kosher fish such as salmon, boneless skinless (3 lbs)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne pepper (1/2 tsp)
- Cloves, ground (1 Large pinch)
- Fennel, small fresh (3)
- Olive oil, extra virgin (2/3 cup)
- Paprika (1 tbsp)
- Saffron (2 large pinches)
- Salt (1)
- Drinks
- Water (2 1/2 quarts)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
- Other
- 2 tbsp anisette or arack (make sure liquor is KFP)
- 1 head and 1 tail of a large salmon or any other large kosher fish, loosely but securely wrapped in cheesecloth
Preparation
Read recipe preparation on theshiksa.com
Social Stats
54.1Rating
1-100
1-100
13Tweets
120Facebook
Shares
Shares
0StumbleUpon
Views
Views
63PinterestPins
Recipe Stats
Published April 11, 2012 (10 months ago).
61 people saved this recipe.
