ingredients

• 2/3 cup extra virgin olive oil
• 4 large leeks, sliced
• 4 ribs celery, cut in thirds
• 4 large close garlic, peeled
• 1 bunch flat-leaf parsley
• 1 small bunch cilantro
• 1 red bell pepper, seeded and cut into chunks
• 1 head and 1 tail of a large salmon or any other large kosher fish, loosely but securely wrapped in cheesecloth
• 4 cups canned crushed tomatoes
• 2 large potatoes, cut into 1/2-inch cubes (or sub 1 medium celery root)
• 1 cup dry white wine
• 1/2 tsp cayenne pepper, or more to taste
• Large pinch ground cloves
• 3 bay leaves
• 1 tbsp paprika
• 2 large pinches saffron
• Salt to taste
• 2 1/2 quarts (10 cups) water
• 2 tbsp anisette or arack (make sure liquor is KFP)
• 3 lbs boneless, skinless kosher fish such as salmon, tile, or snapper cut into 1-inch cubes
• Freshly ground black pepper to taste
• A few small fresh fennel leaves to garnish (optional)

Source: http://www.tastebook.com/recipes/3555034-Fish-Soup