Moroccan Fish Soup Recipe - Levana Cooks

Ingredients

• 1/3 cup olive oil
• 2 medium onions, quartered
• 2 large leeks, white part and most of the green part, sliced
• 4 ribs celery, peeled
• 6 cloves garlic
• 1 large bunch flat parsley
• 1 small bunch cilantro, stems cut off
• 2 red peppers, seeded and cut in chunks
• Head and tail of a large salmon, tile fish, or any other big fish, quartered, loosely but securely wrapped in cheesecloth
• 4 cups canned crushed tomatoes
• 2 quarts (8 cups) water
• 2 large potatoes, cut in small cubes (low carb: substitute celery root)
• 1 cup dry white wine
• 1/2 teaspoon cayenne, or a little more to taste
• Good pinch ground cloves
• 3 bay leaves
• 1 tablespoon paprika
• 2 good pinches saffron
• 2 tablespoons anisette or arack, optional (I recommend it!)
• 8 cups fish cubes, about 1” size: salmon, tile, snapper (year round: flaked mock crab) etc....