Fish Soup a la Provence

4 medium leeks, chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
4 large garclic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de provence
2 bay leaves
1/4 teaspoon crumbled saffron threads
3 lb white fish fillet, any kind, pref. mixed
(about 5 bl if they come whole and with the heads on)
4 cups chopped tomatoes
2 cups dry white wine
4 (3- by 1- inch) strips fresh orange zest
6 cups water
3 table spoon tomato paste

Serve with slices of toasted baguette,
rouille and grated gruyere cheese (use calculator)

Cook leeks, fennel bulb, carrots, celery and garlic in oil with herbes de provence, bay leaves, cayenne, saffron, 1 tablespoon salt and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softended, about 10 minutes.

While vegetable mixture cooks, cut fish crosswise in 2-3 inch lengths

Add tomatoes, wine and zest to vvegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Force soup through food mill into a large heavy pot, discarding solids, Reheat soup over medium heat, stirring occasionally

Number of Servings: 8

Recipe submitted by SparkPeople user HELENAN.