Mediterranean Fish Soup

Ingredients

• 350 grams (12 1/3 ounces) ling fish, hake, or your favorite white fish
• 1.5 liters (about 6 cups) water
• 1 large onion
• 4 cloves of garlic
• 50 ml (1/4 cup) olive oil
• 1 bay leaf
• 4 medium ripe tomatoes
• 400 grams (14 ounces) potatoes
• 100 grams (3 1/2 ounces) penne pasta
• Coriander (to taste)
• 1 small onion to cook the fish
• 1/2 teaspoon pepper
• Salt (to taste)

Instructions

1. 1

   Place the fish in a large saucepan with enough water (about 1.5 liters (about 6 cups)) to cover it. Season with salt, add the small onion and bay leaf, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 5 minutes, or until the fish is just cooked through.

2. 2

   Using a slotted spoon, transfer the fish to a plate, reserving the cooking liquid. Once it's cool enough to handle, remove and discard the skin and bones, then flake or cut the fish into bite-sized pieces. Set aside.

3. 3

   Wash, peel, and cut the potatoes into quarters. In a saucepan, add the olive oil, the peeled tomatoes cut into small pieces, chopped onion and the peeled garlic. Cook over low heat, stirring occasionally, until the tomatoes begin to break down.

4. 4

   Pour in the reserved fish cooking liquid and add the potatoes. Boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are almost tender.

5. 5

   Add the pasta and the cooked fish, and season with a little salt and pepper. Stir gently with a wooden spoon and cook over low heat for another 10 minutes, or until the pasta is tender.

6. 6

   Remove the soup from the heat, sprinkle with freshly chopped coriander, and serve immediately while hot.