1 ½ lb. Fish fillets, (Use a white fish such as cod or red snapper), deboned and cut into 2” pieces
1 ½ medium Tomatoes on the vine, chopped (save the juices)
4 cups Water
8 oz. Clam juice
OR 4 Anchovy fillets (instead of clam juice), soaked in water for 5 minutes, drained, rinsed and deboned.
2 medium Sweet potatoes cut into 1” cubes
1 medium Onion, chopped
1 stalk Celery, chopped
1 large Carrot, chopped
3 cloves Garlic, peeled and crushed
1 ½ tablespoons Worcestershire sauce
3 tablespoons Olive oil
1/3 cup Fresh parsley, coarsely chopped
2 Bay leaves
1 teaspoon Salt
½ teaspoon Coarse ground black pepper
½ teaspoon Paprika
In a blender or food processor, combine the garlic, ¼ teaspoon of salt, and the anchovies if you are using them and puree into a paste-like consistency. Set aside.
In a large soup pot, heat the olive oil on medium-low. Add ½ teaspoon salt in with the veggies except for the tomato and sweet potato. Cook until the onion has wilted, stirring occasionally. Add the garlic (and anchovy) paste.
Continue to cook for one to two more minutes and then throw the tomato in with its juices. Cook and keep stirring for up to 15 minutes.
Add water, sweet potatoes, Worcestershire sauce, bay leaves, and clam juice (if not using anchovies). Bring heat to a simmer and cook, partially covering the pot, for 25 to 30 minutes.
Season the fish with the remaining salt, pepper and paprika, mix well to coat evenly and toss into the soup. Continue to simmer for 5 to 10 more minutes, monitoring the fish carefully so that it does not overcook and become tough. It will turn from a translucent white to opaque when it is finished.
Remove pot from heat and stir in parsley. Serve.
For storage, it is best to keep leftovers in an airtight container and stow in the freezer. To reheat, thaw on the counter and bring back to a simmer on the stove.