• 1 kg fish suitable for soup (sea bass, cod, scorpionfish, grouper, sole, or any fish you prefer)
• 2 liters water
• 1/4 cup olive oil
• 1/2 cup finely chopped dry onion
• 1 cup leek, cut into thin rounds
• 2-3 cloves garlic, finely chopped
• 2 cups potatoes, cut into cubes
• 2 cups carrot, cut into cubes
• 1 cup dark zucchini, cut into cubes
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1/2 lemon, juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• parsley leaves (optional) for garnish
METHOD
1. In a pot, add the water and when it boils, add the fish. Let the water boil again and cook for about 30 minutes, depending on the size of the fish. Remove the fish and strain the broth to remove any bones.
2. In a pot, add the olive oil and sauté the onion and leek for about 2-3 minutes. Add the garlic and sauté for a few seconds. Add the carrot, potatoes, and zucchini. Stir and sauté for 7-8 minutes. Pour in the wine and let the alcohol evaporate. Add the tomato paste and, using a ladle, rub it on the bottom of the pot to release its aromas.
3. Add the turmeric and bay leaves. Pour in the fish broth and boil for 15-20 minutes or until the vegetables are tender. Add the lemon juice, salt, and pepper. Stir and serve the soup hot with the deboned fish. If desired, garnish with parsley leaves.
