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, 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, cubed, about 1” size: salmon, tile or snapper

Instructions:

  1. Heat the oil in a heavy wide bottom pot.
  2. In a food processor, grind the first set of ingredients coarsely.
  3. Add to the oil, and sauté until the mixture is translucent.
  4. Add all but two last ingredients and cook 45 minutes.
  5. Add the remaining ingredients and cook another few minutes, just until fish is cooked through.
  6. Adjust consistency and seasonings. Serve hot. Makes about 12 servings.