THE SOUP KITCHEN IS EATING GOOD TODAY WOW! FRESH SALMON: ENJOY DAN:

                                           FISH SOUP by CHEF DAN:

Serves 40

5 pounds salmon, cubed

3 pounds white fish, cubed

6 onions, chopped

14 garlic cloves, minced

1 gallon diced tomatoes

22 cups fish stock

6 (8oz) cans tomato sauce

1 pound canned mushrooms

2 cups black olives, sliced

1 quart orange juice

12 bay leaves

1/4-cup Italian seasoning

1 tablespoon fennel seed, crushed

6 star anise, crushed

1 teaspoon fresh ground black pepper

DIRECTIONS:

1.     In a stock pot bring 2 gallons of water to a boil and add salmon.

2.     Simmer for 20 minutes.

3.     Remove salmon and let cool.

4.     Meanwhile in the salmon broth, bring to a boil and add onions, garlic, tomatoes and sauce, mushrooms, olives, orange juice, bay leaves, Italian seasoning, fennel seed, star anise, and black pepper.

5.     Reduce heat and simmer for about 1-1/2 hours.

6.     Add salmon and white fish and slowly cook for about 30 minutes.

ENJOY DAN:                                             SAVOUR!