Instructions: ***(Mix of whole fish: monkfish, swordfish, halibut, flounder, sea bass, red snapper or whatever fish you enjoy) save trimmings (head, bones and tails)

In large soup pot, heat olive oil on medium-high heat. Add vegetables and saute for 5 minutes until they begin to soften. In other pot, bring water to boil. When water is boiling, add fish trimmings to vegetables; add boiling water and salt. Cover and cook at a boil until broth has reduced and thickened. (You want it to be an orangy red color). Approximately 45 minutes.

Strain soup and discard solid pieces. This can be made in advance and reheated later. It can also be frozen.

Boil potatoes if using and set aside. Return broth to soup pot; add fish filets cut into chunks saffron and parsley. Bring to gentle simmer and cook until fish is cooked all the way through. Approximately 10 minutes. Add potatoes. Serve immediately.

You can also serve this with slices of toasted, crusty peasant bread in the bottom of each bowl. Top with fish pieces then broth.

The trick to good fish soup is what the French refer to as "fumet de poisson"; this is the stock made from cooking the bones and other trimmings together with some vegetables. It is strained then used as the base of the soup. So dont be turned off by cooking the bones, it will enrich the soup.

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