The subtle flavors of saffron and tomato anchor the soup base and purple-topped parsnips add to the heartiness. No need for heavy cream or a flour thickener to warm a winter-weary heart.
|2||tablespoons olive oil|
|6||ounces pancetta, coarsely chopped|
|1||large leek, white and pale green parts only, sliced, rinsed, and patted dry|
|1||medium onion, finely chopped|
|2||celery ribs, sliced|
|3||cloves garlic, finely chopped|
|1/4||teaspoon crumbled saffron threads|
|1/2||teaspoon crushed red pepper|
|1/2||teaspoon ground coriander|
|Salt, to taste|
|6||plum tomatoes, chopped|
|2||purple-top turnips, cut into 1/2-inch pieces|
|2||cups dry white wine|
|1 1/2||quarts fish stock or 3 cups bottled clam broth mixed with 3 cups water|
|1 1/2||pounds skinless boneless white fish, cut into 1-inch cubes|
2. Add the remaining 1 tablespoon oil to the stockpot. When it is hot, cook the leek, onion, celery, and carrots, stirring often, for 5 minutes or until they begin to soften.
3. Add the garlic to the pan and cook, stirring often, for 3 minutes. Add the saffron, bay leaf, red pepper, coriander, and salt. Cook, stirring often, for 2 minutes.
4. Add the tomatoes and turnips. Cook, stirring often, for 4 minutes.
5. Add the wine and simmer, uncovered, for 20 to 30 minutes or until the liquid reduces by about half.
6. Stir in stock or clam broth and water. Bring to a boil. Lower the heat and simmer, uncovered, for 15 minutes or until the parsnips are cooked through.
7. Add fish and cook for 6 to 8 minutes or until it is cooked through. Taste for seasoning and add more salt or red pepper, if you like. Adapted from Rebecca Caras