Fish Soup

Name: Fish Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
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 tablespoons anisette or arack; 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

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5.0

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
12 servings
Calories
357 kcal
Course
Soup
Cuisine
Middle Eastern

Fish Soup

Iris Warren

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Learn an exotic, colorful recipe for kosher Fish Soup from Levana Kirschenbaum. Pareve, Kosher for Passover.

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Ingredients

Servings

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)

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Instructions

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 Information

Show Details

Calories 357kcal (18%) Carbohydrates 16g (5%) Protein 25g (50%) Fat 19g (29%) Saturated Fat 2g (10%) Cholesterol 62mg (21%) Sodium 189mg (8%) Potassium 1082mg (31%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1465IU (29%) Vitamin C 29.2mg (32%) Calcium 86mg (9%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 357 kcal

% Daily Value*

Calories	357kcal	18%
Carbohydrates	16g	5%
Protein	25g	50%
Fat	19g	29%
Saturated Fat	2g	10%
Cholesterol	62mg	21%
Sodium	189mg	8%
Potassium	1082mg	23%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1465IU	29%
Vitamin C	29.2mg	32%
Calcium	86mg	9%
Iron	4.1mg	23%