Portugese Fish Soup

2 pounds fresh fish of your choice (salmon, seabass, fresh cod, monkfish...)
5 table spoons olive oil
1 carrot
2 potatoes
1 onion
4 garlic cloves
1 pound good red tomatoes (peeled)(5-6 large)
1 red chili (if you like it)
1/2 pint white wine
coriander leaves
salt
pepper
6 pints water to boil the fish and prawn (add more later if needed)

Boil the fish and the prawns in water seasoned with salt and bay leaf.
Use a big pot and start cooking the chopped onion, garlic and carrot in olive oil. Let it be in low heat for 10 minutes stirring occasionally so it doesn't burn.
Add the skinless potato in cubes, the tomato and the wine. Let it cook for 10 minutes and don't forget to stir.
Save the boiled fish water and add to your vegetables.
Taste it and season again if needed. It's time to add the chili pepper.
While you let the soup cook, get rid of the fish bones.
45 minutes later take the chili and the bay leaf and use a hand blender to transform your veggies and water into a nice broth.
After blended add the fish, prawns and chopped coriander leaves.
Cook for 10 minutes more and serve.

Serving Size: makes 4 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user NO1SALES11.