Asian-style fish soup

Ingredients

• 2 tablespoons sesame oil
• 1 red onion, halved and sliced
• 4 cloves garlic, sliced
• 6 centimetre piece ginger, peeled and grated, or cut into thin matchsticks
• 1 red chilli, sliced
• 1 teaspoon cumin seeds, toasted and ground (optional)
• 1 teaspoon coriander seeds, toasted and ground (optional)
• 1 teaspoon fennel seeds, toasted and ground (optional)
• 2 kaffir lime leaves
• 6 cups fish stock (see recipe below)
• 500 grams monkfish fillets, cubed
• 1 bunch whole spinach, roots removed, leaves separated and well washed
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 handful fresh herbs such as coriander, mint, thai basil, spring onions, cut into thin strips, for garnish
• Fish stock
• 3 fish bodies/fish frames (ask your fishmonger for these)
• 1 leek (white part only), chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 fennel bulb, chopped
• 1 handful herbs such as parsley, thyme, bayleaf
• 2 pieces orange peel (peeled with a potato peeler)
• 6 peppercorns
• 1 pinch saffron threads