"Family Fish Soup with Orzo"

A QUICKLY MADE MEAL that can be served with 
Croutons and Rouille or Aioli if desired.  The 
orzo adds a Greek touch

1/4 cup olive oil

6 to 7 large cloves garlic, smashed, peeled, 
and coarsely chopped

1/2 cup dry white wine

1 teaspoon anise seed; less if using 
commercial broth

5 teaspoons kosher salt, or less if using 
commercial broth

4 cups Chunky Tomato Base, lightly crushed 
canned tomatoes (not plum) with their juice, 
or sterile-pack chopped tomatoes

4 1/2 cups Roasted Fish Stock, Basic Fish Stock, 
Basic Chicken Stock, or commercial chicken broth

1/2 cup orzo(riso)

Freshly ground black pepper, to taste

2 cups bite-sized pieces leftover cooked fish or 
1 1/2 pounds fresh white fish fillets, cut into large 
chucks

3/4 pound very small firm potatoes, boiled, cooled 
and cut across into 1/4-inch slices

IN A TALL NARROW STOCKPOT, heat the oil over medium 
heat.  Stir in the garlic and cook for 5 minutes.  Pour in the 
wine.  Bring to a boil.  Stir in the anise seed, 1 tablespoon 
salt, the tomatoes, and stock.  Bring to a boil.  
Boil for 5 minutes.  The soup can be made ahead to 
this point and refrigerated for up to 3 days.

If the soup has been refrigerated, return it to a 
boil.  Stir in the orzo.  Lower the heat and simmer for 
8 minutes.  Season with pepper.  Stir in the fish and 
potatoes and hat through, only about 2 minutes (even if 
using the fresh fish).  Add the remaining salt.  Serve 
immediately.

Make 12 cups; 8 first-course servings or 4 ample meals
 

Chunky Tomato Base

2 medium onions, cut into 1/2 inch cubes
6 tablespoons olive oil
5 pounds ripe red tomatoes, cored and cut into 1 inch cubes 
( I used diced canned tomatoes)

IN A MEDIUM STOCKPOT, cook the onions and olive oil 
over low heat, stirring occasionally, for 8 minutes, or until they
are translucent.

Raise the heat and stir in the tomatoes,  Bring to a boil.  
Lower the heat and simmer for 20 minutes, or until tomatoes 
are soft and liquid.

Use immediately, or refrigerate for up to 3 days or freeze

makes 10 cups


Potato Names

Most of these recipes call for either "mashing" (baking) potatoes, 
often called floury or mealy; "firm" (often new ) potatoes, often 
called waxy.  If luck provides many kinds, use them on the basis 
of what the store or experience tells you.  Large, older Yellow 
Finns, for instance, can be used in place of baking potatoes.  
New, younger Yellow Finns are firm, as are Russian Bananas, 
or the red fingerlings that make a superior substitution for other 
new potatoes.  

The main mashing potatoes are Idaho bakers, russets, carolas, 
and mature Yukon Golds.  The main firm potatoes are red new, 
white, Russian Banana, Caribe, and Red Cloud.