Algerian fish soup

It takes a bit of time, but it's very easy to cook, including in large quantities. I first made this soup for a neighborhood get-together when we had about 30 people over. The proportions given here are for about 4 people.

Saute 1 onion in olive oil until transluscent, add 2 crushed garlic cloves, and a largecan of whole, peeled tomatoes (add sugar if necessary to reduce the acidity). Simmer 45-60 minutes, until most of the liquid is gone.

Add two diced stalks of celery, a large diced potato, 4 cups (8 dl.) of chicken broth (or fishbroth if you have), salt & pepper, paprika, and saffron and simmer for 10 minutes. You should smell the scent of saffron.

Add a pound (450 gr) of firm white fish cut into pieces (for example monk fish, or whateveris in season) and cook another 30 minutes or so until the fish flakes.

Puree, then either simmer another 10 minutes or turn off the heat and re-heat when it's time to serve. The consistency should be somewhat thick.