Provencal Fish Soup

Name: Provencal Fish Soup
Ingredients: 2 onions, chopped; 2 leeks, cleaned and chopped; 5 cloves garlic, chopped; 4 carrots, chopped fine; 3 stalks celery with leaves, chopped fine; 3 fennel bulbs, chopped; 4 fresh bay leaves; 4 fresh sprigs thyme; 1 bunch parsley; 2 c. white wine; 3 fish frames, cleaned and rinsed; 6 pounds mixed fresh or high quality frozen white-fleshed fish (rock fish, sea bass, halibut, cod, flounder, bream, yellowtail. Avoid fresh water fish, tuna, salmon and very oily fish); 4 threads saffron; 2 pounds potatoes, cubed; 4 ripe tomatoes, diced, or 1 cup high quality whole peeled canned tomatoes; 4 red peppers; harissa; 1 c. olive oil; 20 cloves garlic; 3 bulbs fennel (sliced thin); 1 pint figs (quartered); 1/2 c fresh walnuts (chopped); 1/2 c mint (chopped); 1/2 c pmegranate seeds; 1 large bowl of aruula

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Provencal Fish Soup Ingredients - 2 onions, chopped - 2 leeks, cleaned and chopped - 5 cloves garlic, chopped - 4 carrots, chopped fine - 3 stalks celery with

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Ingredients

2 onions, chopped
2 leeks, cleaned and chopped
5 cloves garlic, chopped
4 carrots, chopped fine
3 stalks celery with leaves, chopped fine
3 fennel bulbs, chopped
4 fresh bay leaves
4 fresh sprigs thyme
1 bunch parsley
2 c. white wine
3 fish frames, cleaned and rinsed
6 pounds mixed fresh or high quality frozen white-fleshed fish (rock fish, sea bass, halibut, cod, flounder, bream, yellowtail. Avoid fresh water fish, tuna, salmon and very oily fish)
4 threads saffron
2 pounds potatoes, cubed
4 ripe tomatoes, diced, or 1 cup high quality whole peeled canned tomatoes
4 red peppers
harissa
1 c. olive oil
20 cloves garlic
3 bulbs fennel (sliced thin)
1 pint figs (quartered)
1/2 c fresh walnuts (chopped)
1/2 c mint (chopped)
1/2 c pmegranate seeds
1 large bowl of aruula