Spiced Fish Soup

by Daniel Rogov

Note: If the fish suggested in this recipe are not available, substitute trout fillets and/or bass fillets.

3 Tbsp. olive oil
1/4 kg. onion, chopped coarsely
2 cloves garlic, chopped
1/4 kg. tomatoes, grated
1/2 tsp. salt
black pepper to taste
1/2 kg. gray mullet fillets
1/2 kg. heads of gray mullets
1/4 kg. each whole small red mullets and sea bream, cleaned

Heat the oil in a large, heavy skillet, and saute the onions until well browned. Add the garlic, grated tomatoes and salt and saute for l5 minutes longer, stirring regularly. Add 4 cups of water to this mixture and bring to a boil.

Place the fish in a large kettle and pour the boiling mixture over. Sprinkle again with salt and black pepper to taste and cook gently for 45 minutes, skimming occasionally. Correct the seasoning and strain before serving. Whatever fish pieces that remain whole may be served with the soup.

Serves 6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.