Caldo de Pescado a la Celia Cruz (Fish Soup)

• 1 whole grouper or sea bass (about 1 1/2 pounds)
• 2 cloves garlic, chopped
• 1 medium onion, quartered
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 10 black peppercorns
• 2 tablespoons olive oil
• 1/2 green pepper, seeded and chopped
• 4 plum tomatoes, peeled, seeded and chopped
• 18 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• Salt to taste
• 2 tablespoons chopped cilantro, or to taste

1. Have the fishmonger fillet the grouper and reserve the head and bones.
2. Place the fish head and bones in a large pot.
3. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns.
4. Cover with 2 quarts cold water and bring to a boil.
5. Reduce the heat to medium and simmer for 20 minutes.
6. Strain and set the broth aside.
7. You should have 6 cups.
8. Discard the solids.
9. Heat the olive oil over high heat in another pot.
10. Saute the remaining garlic and the green pepper for 2 minutes.
11. Stir in the tomatoes, turmeric, cayenne pepper and potatoes.
12. Add the stock and season with salt.
13. Bring to a boil and simmer for 15 to 20 minutes.
14. Cut the fish fillets into 1/2-inch pieces and add them to the soup.
15. Simmer for another 10 minutes.
16. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

grouper, garlic, onion, thyme, bay leaf, black, olive oil, green pepper, tomatoes, turmeric, cayenne pepper, potatoes, salt, cilantro

Taken from cooking.nytimes.com/recipes/9749 (may not work)