Algerian Fish Soup

• 1 Tablespoon olive oil
• 1 Large Spanish Onion
• 3 cloves garlic
• 1 10 ounce can whole tomatoes
• 1 Teaspoon paprika
• Pinch of crushed saffron
• salt and pepper for taste
• 2 Large potatoes
• 3 Stalks of celery diced
• 8 Cups of chicken broth
• 2 Pounds firm white fish

• Heat oil in a large sauté pan and sauté Onion until translucent.
• Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed.
• Add spices, potatoes and broth. Simmer for 10 minutes.
• Add fish and continue to cook until the fish flakes.
• Purée soup in blender or food processor.
• Return to stove and simmer over low heat for an additional 10 minutes.

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