Asian-Style Fish Soup

• None None FOR THE FISH STOCK
• 3 None fish bodies/fish frames (ask your fishmonger for these)
• 1 None leek, white part only, chopped
• 1 stick celery, chopped
• 1 None onion, chopped
• 1 None fennel bulb, chopped
• 1 None handful herbs such as parsley, thyme, bay leaf
• 2 strips pieces orange peel (peeled with a potato peeler)
• 6 None peppercorns
• 1 pinch saffron threads
• None None FOR THE FISH SOUP
• 2 tbsp sesame oil
• 1 None red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 piece (2 inches) ginger, peeled and grated, or cut into thin matchsticks
• 1 None red chili pepper, thinly sliced
• 1 tsp cumin seeds, toasted and ground (optional)
• 1 tsp coriander seeds, toasted and ground (optional)
• 1 tsp fennel seeds, toasted and ground (optional)
• 2 None kaffir lime leaves
• 1 lb monkfish fillets, cubed
• 6 oz baby spinach leaves
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 None handful fresh herbs such as cilantro, mint or Thai basil, for garnish
• None None Green onions, cut into thin strips, for garnish

1. For the fish stock, place all ingredients in a stockpot and cover with cold water. Cover the pot with a lid; bring to a boil. Remove cover; reduce the heat to low and simmer for 20 mins.
2. Strain, cool and refrigerate stock until required. Measure 1 1/2 quarts for the soup. Freeze remaining stock for another use.
3. For the fish soup, heat the oil in a large saucepan on medium-high heat. Saute the onion, garlic, ginger, chili pepper and spices (if using) for 5-10 mins, or until the onion is translucent. Add the lime leaves and stock; bring to a boil. Reduce the heat to low; simmer for 5 mins. Add the fish, spinach, fish sauce, lime juice and brown sugar. Simmer for 5 mins. Season to taste and remove the lime leaves.
4. Serve immediately in warm bowls, garnished with fresh herbs.

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Taken from recipes-plus.com/api/v2.0/recipes/36330 (may not work)