From The Complete Spanish Cookbook
Serves 4
Ingredients
1 pound fillets of grouper or sea bass [I used salmon]
salt and white pepper
1/4 cup olive oil
4 large onions, chopped
5 cloves garlic, chopped
2 red hot chili peppers, seeded and chopped [I used red pepper flakes]
4 large tomatoes, peeled, seeded, and chopped
2 bay leaves
1/2 teaspoon fennel seeds
6 cups fish stock [we used 4 cups clam juice plus 2 cups water]
1 slice day-old bread
1/4 cup (1 ounce) blanched almonds
Directions
Cut the fish into cubes, sprinkle them with salt and pepper and set aside. Heat half the oil and fry the onions, garlic, and chili until very well colored. Remove about 1/3 of the mixture and set aside. Add tomatoes to the pan and cook until thick and pastelike. Add the bay leaves, fennel and fish stock, bring to a boil and simmer for 20 minutes. Fry the bread and almonds in the remaining oil [in another pan] until golden. Drain and grind to a thick paste in a food processor with the reserved onion. Add fish to the soup and cook gently for about 12 minutes or until tender. Stir in the pureed ingrdients and cook a further 5 to 10 minutes. Serve hot.
