Fish Pot Au Feu

• 1 small leek, trimmed, or 1 cut-off portion of a large leek
• 1 small cabbage wedge, about 1 pound
• 12 small baby carrots, about 1/4 pound, trimmed and scraped
• 3/4 cup finely chopped onions
• Salt to taste, if desired
• 7 1/2 cups fish broth
• 1/4 teaspoon powdered turmeric
• 1/4 teaspoon dried hot red-pepper flakes
• Freshly ground pepper to taste
• 3/4 pound skinless, boneless firm-fleshed, nonoily white fish, such as monkfish, blackfish or red snapper
• 1 skinless, boneless piece of salmon fillet, about 1/2 pound
• 12 small mussels
• 3 red, ripe tomatoes, about 3/4 pound
• 12 small shrimp, about 6 ounces, peeled and deveined
• 1 tablespoon freshly plucked ends from fresh dill sprigs

1. Cut the leeks or portion of leek into one-and-a-half-inch lengths.
2. Cut each piece lengthwise into quarters.
3. Rinse well and set aside.
4. Cut away and discard the core of the cabbage wedge.
5. Cut the leaves into one-inch pieces.
6. There should be about one and a half cups.
7. Set aside.
8. Prepare the carrots and onions and set aside.
9. Put the leek, cabbage, carrots and onions in a kettle and add cold water to cover.
10. Add salt to taste and bring to the boil.
11. Simmer five minutes, then drain.
12. Bring the fish broth to the boil and add the vegetables.
13. Stir in the turmeric, pepper flakes, salt and pepper to taste.
14. Simmer 10 minutes.
15. If desired, at this point the base may be cooled and refrigerated overnight or until ready to serve.
16. Meanwhile, if monkfish is used, trim away and discard any darker flesh portions of the fish.
17. Cut the white-fleshed fish into one-inch cubes.
18. There should be about one and a half cups.
19. Set aside.
20. Cut the salmon into one-inch cubes.
21. There should be about one and a third cups.
22. Set aside.
23. Pull away and discard the beard of each mussel.
24. Scrub the mussels well and drain.
25. Set aside.
26. Meanwhile, peel the tomatoes and cut them into quarters.
27. Remove and discard the seeds.
28. Cut the quarters into one-inch pieces.
29. There should be about one and a half cups.
30. Set aside.
31. When ready to cook, bring the fish base to the boil and add the white-fleshed fish pieces.
32. Cook about three minutes and add the salmon, mussels and tomatoes.
33. Cook about one minute.
34. Add the shrimp and dill, then stir.
35. Cook two minutes.
36. If desired, serve the soup with garlic mayonnaise on the side or spoon a small amount on top of each serving of soup.

portion, cabbage, baby carrots, onions, salt, fish broth, powdered turmeric, pepper, freshly ground pepper, skinless, skinless, mussels, red, shrimp, freshly plucked

Taken from cooking.nytimes.com/recipes/10286 (may not work)