Fish Soup, Caribbean-Style

• 1 1/2 pounds small fish on bone - red snapper, butterfish, etc. - cut into 3-inch chunks, with head and tail
• 2 pounds small fish fillets, cut in chunks (save all bones, heads and tails and combine with above)
• 2 tablespoons olive oil
• 1/4 pound carrots, peeled and diced in 1/2-inch pieces
• 4 leeks, washed and diced in 1/2-inch pieces
• 1 pound giraumon, peeled and cut in 1-inch cubes
• 1/4 pound igname, peeled and cut in 1/2-inch cubes (or breadfruit or potatoes)
• 1/4 pound turnips, peeled and cut in 1/2-inch cubes
• 1/2 pound tomatoes, in 1-inch chunks
• 8 scallions, in 1/4-inch slices
• 1/4 teaspoon crumbled, dry thyme
• 2 cloves garlic, peeled and minced
• 1 bay leaf
• 2 small fresh jalapenos, deveined, seeded and minced
• 1/4 cup tomato concasse or crushed canned tomatoes in a puree
• 1/2 cup dry white wine
• Kosher salt
• Freshly ground black pepper

1. Wash the fish well to remove any traces of blood.
2. Allow to marinate in the bain Antillais (see above) for one to two hours.
3. Heat the oil in a stock pot.
4. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe).
5. Add the carrots, leeks, giraumon, igname, turnips and tomatoes.
6. Stir to coat with oil.
7. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos.
8. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife.
9. Strain the soup through a fine mesh.
10. Put the vegetables and fish through a food mill with the fine grill in place.
11. There should be three cups of puree and three cups of liquid (if not, add additional water).
12. Add one cup of liquid to the puree.
13. Stir the tomato concasse and white wine into the puree-liquid mixture.
14. Season to taste with salt and pepper.
15. Pour the remaining liquid into a small saucepan.
16. Bring quickly to a boil.
17. Remove from the heat and add the reserved fish fillets.
18. Cover and allow to steep for five minutes, or until just done.
19. Meanwhile, heat the puree-liquid and ladle into bowls.
20. Divide the fish between six bowls and serve immediately with crusty French bread.

red snapper, fish, olive oil, carrots, leeks, giraumon, igname, tomatoes, scallions, thyme, garlic, bay leaf, fresh jalapenos, tomato concasse, white wine, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2679 (may not work)