Ingredients
1. Monk fish cut into chunks (500gms)
2. olive oil (3tbsp)
3. water (2l)
4. dry white wine (250ml)
5. bay leaf (1)
6. orange zest (2long sprigs)
7. fresh thymes (2sprigs)
8. fresh parsley (3sprigs)
9. peeled and coarsely chopped tomatoes (3large)
10. potatoes cut into cubes (3med.)
11. hot paprika (1/4tsp)
12. diced celery (3stalks)
13. thinly sliced leek, including tender green tops (1)
14. finely chopped onion (1)
15. finely chopped garlic (3cloves)
16. saffron threads (1/2tsp)
17. salt (to taste)
18. fresh ground pepper (to taste)

Method of preparation:-
1. Take a metal kitchen spoon; put the saffron threads and a pinch of salt in it. Hold the spoon over the heat for few seconds and then crush the threads into powder. Keep it aside.

2. Take a large pot, place it over medium heat and then warm the oil. Saute garlic, celery, leek and paprika in the oil and stirring it continuously for about 2 to 3 minutes.

3. Add potatoes, tomatoes, thyme, parsley, bay leaf and orange zest in the pot and cook them for 5 minutes by stirring it occasionally. Add the crushed saffron, wine, water, salt and pepper to taste.

4. Cover the pot and keep it to simmer for about 15 minutes. Now add the fish to the pot and keep it to simmer for 10 to 15 minutes more. If necessary add more water to keep the fish covered.

5. Discard the bay leaf and adjust the seasoning according to taste. Serve the soup in warm bowls with crusty bread of your choice.

Number of servings – 4