Fish Soup
by Cuban Chef

Potaje de Pescado Serves: 8

Notes: Easy to make and wonderful tasting fish soup. Serve in spring and summer with a crusty baguette.

Directions:

1. In a large Casserole, heat the oil over low heat, then cook the onion, stirring, until tender, about 5 minutes. Add the garlic and tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, except the lime, bring to a boil, cover, and simmer over low heat for 20 to 25 minutes, until potatoes are tender.
2. Remove the fish with a slotted spoon and flake. Set it aside.
3. In a food processor, puree the soup in several batches. Correct the seasonings, add the flaked fish, and serve hot or cold with a wedge of lime.

Ingredients:

•1/3 Cup - pure Spansih olive oil
•3 Potatoes - large all-purpose potatoes, peeled and chopped
•4 Tomatoes - large, ripe tomatoes, chopped
•2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth
•1 Lime cut into wedges
•1 Onion large Spanish onion, quartered
•10 Sprigs fresh parsley
•1 Teaspoon Salt
•1 Lemon Juice of one lemon
•4 Cloves garlic, crushed
•4 -Cloves ground cumin
•A few dashes of Tabasco sauce, optional
•6 Cups fish stock or clam juice