Name: Fish Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12 servings
Ingredients: 2/3 cup extra virgin olive oil; 4 large leeks, sliced; 4 ribs celery, cut in thirds; 4 large cloves garlic, peeled; 1 bunch flat-leaf parsley; 1 bunch cilantro; 1 red bell pepper, seeded and cut into chunks; 1 head and 1 tail of a large salmon or any other large kosher fish, loosely but securely wrapped in cheesecloth; 4 cups canned crushed tomatoes; 2 large potatoes, peeled and cut into 1/2-inch cubes (or sub 1 medium celery root); 1 cup dry white wine; 1/2 tsp cayenne pepper, or more to taste; Pinch ground cloves; 3 bay leaves; 1 tbsp paprika; 2 pinches saffron; Salt to taste; 10 cups water ((2 1/2 quarts)); 2 tbsp anisette or arack ((make sure liquor is KFP)); 3 lbs boneless, skinless kosher fish such as salmon, tile, or snapper cut into 1-inch cubes; Freshly ground black pepper to taste; Fresh fennel leaves to garnish ((optional))