From “The Very Best of Recipes for Health,” by Martha Rose Shulman (Rodale). The author writes, “I promise the dish won’t taste like anchovies.” Serves 4.
Ingredients
4 large garlic cloves, cut in half, green shoots removed
Salt
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
1 (2 8-ounce) can diced tomatoes, with juice
1 pound small red potatoes, scrubbed and quartered or sliced
Bouquet garni made with 1 bay leaf, 1 strip of orange zest, a couple of sprigs each thyme and flat-leaf parsley, and 1 small dried red chile if desired — wrap these in cheesecloth and tie with a string
1 quart water
Ground black pepper
1 to 1 1/2pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces
2-4 tablespoons minced flat parsley
Directions
Mash the garlic cloves and 1/4 teaspoon salt to a paste with a mortar and pestle. Add the anchovy fillets and mash with the garlic. Set aside.
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, celery, carrot and 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about 5 minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about 1 minute. Add the tomatoes (with juice). Cook, stirring often, until the tomatoes have cooked down a bit and the mixture is aromatic, about 10 to 15 minutes. Add the potatoes, salt to taste, the bouquet garni and 1 quart water and bring to a simmer. Reduce the heat to low, cover partially and simmer for 30 minutes. Taste, adjust salt and add black pepper to taste. Remove the bouquet garni.
Season the fish with salt and black pepper, and stir into the soup. The soup should not be boiling. Simmer for 5 to 10 minutes (depending on the type and thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust the seasonings and serve.
Per serving: 346 Calories, 30g protein, 34g carbohydrates, 5 g fiber, 10 g fat (2g sat fat) 40mg cholesterol, 583 mg sodium
