2 1/2 pounds of cod will give you about 6-8servings of soup
1/3 cup olive oil
1 large onion, diced
4 garlic cloves, chopped
6 celery stalks, finely chopped
1 fennel bulb finely chopped
1 yellow bell pepper, diced
2 carrots peeled and cut into rounds
3 medium golden potatoes cut into small cubes not peeled.
3 medium zucchini, diced
2 teaspoons salt
1 teaspoon pepper
2 14 ounce cans of diced tomatoes
1/2 cup white wine (can substitute with 2 tablespoons of wine vinegar)
2 tablespoons tomato paste
1 pinch of saffron (optional or 1teaspoon turmeric)
6 cups of water or vegetable broth
1 large bunch cilantro, chopped (can substitute with basil, parsley or Italian dried herbs)
1 to 2 tablespoons harissa, to taste. Or 1 teaspoon red pepper flakes.
2 lemons, juiced separately
In a large pot, warm the olive oil over medium heat.
Add onion and sauté for 3-5 minutes until translucent.
Add garlic, celery, bell pepper, zucchini, carrots,potatoes and sauté for five more minutes.
Add the salt and pepper, canned tomatoes and the tomato paste and sauté for 3 more minutes. Add juice of one lemon and wine and sauté for two more minutes. Add liquid and simmer for 20 minutes.
Add cilantro and harissa stir well, then add the fish. Cover tightly and simmer for five minutes remove from heat and add juice from second lemon.
In a bowl mix 1/4 cup olive oil
1 teaspoon paprika
2 Garlic cloves – grated
1/2 teaspoon salt
Mix and brush onto sliced baguette or any crusty bread. Place on a sheet pan
Bake at 350 til golden about 10 minutes.