Fish Soup
Sweat your Mirepoix (two parts onion, one part each celery and carrot) in a little oil. (Olive is traditional according to Nono but any oil works in a pinch)
When they are tender add in four mashed garlic cloves and four mashed anchovies, cook for another minute.
One large or two small cans of chopped tomatoes with the juice, two bottles of clam juice and about a cup of white wine. Add bay leaf, sprigs of thyme and parsley and a strip of orange zest. I like to tie them together in a bit of cheesecloth. Bring to a simmer and let cook for about a half hour minimum.
Now put in about a pound of potatoes. I like using the little redskins quartered. Simmer for another half hour or until potatoes are tender.
Now the fish, any firm white fish will do, about a pound. Bring the soup back to a simmer and cook for another five minutes or until fish is done. A brisk stir will break the fish apart. Take out the herb packet before serving, add salt and pepper to taste.
Serve with chopped parsley.
You can make this ahead of time and heat up, just do not add in the fish. Once the fish is in it does not keep well.
Yummy
Mmmm. What could be substituted for the clam juice? Homemade fish broth maybe? Or just water but up the # of anchovies?