Mediterranean Seafood Soup

After simmering fish with aromatics, wine and fresh red tomatoes, and placing the bones, heads and tails in a food mill, for an incredibly lush soup, and tasting of a union between land and sea, an exotic touch of crumbled saffron threads soaked in Jerez de La Frontera aged Brandy, to enrichen the flavours - is a creation one does not forget.

SERVES 6 to 8:

4 medium leeks white and pale green parts only sliced finely

1 large fennel bulb - fronds for garnish and bulb chopped 

3 medium chóped finely chopped 

2 large celery stalks finely chopped

Evoo and 2 bay leaves

4 garlic cloves 

1/4 tsp smoked paprika (la vera - pimentón)

1 / 8 tsp of saffron threads crumbled in a glass of hot brandy for 10 to 15 minutes 

3 kilos of fresh fish ( cod, perch, halibut, sea bass or your preference)

5 medium red ripe tomatoes ( peeled and de-seeded to eliminate bitterness)

2 cups dry aged brandy or dry white wine

6 cups of water

3 tblsps of tomato paste 

4 strips of fresh orange zest 

1 tablesp of french "herbes de provençe)

Wash the leeks.

Cook leeks, fennel, carrots, celery, and garlic in the Evoo with the provençe herbes, bay leaves, paprika and saffron soaked in brandy + 1 tablsp of salt of choice.

While the vegetable mixture is sauté-ing, slice the fish cross-wise into 2 to 3 inch lengths.

Add the tomatoes, wine and zest or orange to this vegetable mixture and bring to a boil 30 seconds.

Add the fish, water, tomato paste and simmer uncovered - stirring occasionally until the fish completely falls apart. ( 1 / 2 Hour more or less )

Pre heat the oven with rack in middle and place a baguette sliced in 1 layer or on baking sheet and bake until just golden. ( 12 minutes more or less)

Now place a mound of bread at the bottom of the soup bowls (use deep bowls of earthenware if possible ) and place the soup both liquid and fish and veggies over the baguette mounds.

Enjoy with a lovely craft beer or white or rosé wine.

Best wishes during this holiday season fastly approaching.