Fish Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• Fresh lemon juice, to taste, optional
• 6 sprigs parsley, left whole or coarsely chopped
• Pinch of anise seed
• Hot red pepper sauce
• 1 rib celery, peeled and cut across into 1-inch (2.5-cm) chunks or cut across into 1-inch (2.5-cm) lengths and then lengthwise into very thin strips
• 1 whole clove
• ½ teaspoon lightly crushed peppercorns or freshly ground black pepper, to taste
• ½ teaspoon cumin seed
• 1 medium clove garlic, smashed and peeled or smashed, peeled, and chopped
• ½ cinnamon stick
• Pinch of fresh thyme leaves
• 1 bay leaf
• 1 medium carrot, peeled and cut into chunks or cut across into 1-inch (2.5-cm) lengths and then lengthwise into very thin strips
• 8 cups (2 l) Basic Fish Stock
• ½ medium leek, trimmed, washed well, and cut across into 1-inch (2.5-cm) chunks or cut across into 1-inch (2.5-cm) lengths and then lengthwise into very thin strips
• Kosher salt, to taste