FISH AND SHRIMP SOUP WITH SWEET RED PEPPERS
Serves 4

3 medium potatoes, peeled and sliced
1 medium tomato, seeded and chopped
2 garlic cloves, crushed in the mortar
ground saffron or Bijol for color (to taste, but necessary for authenticity)
ground cumin to taste (a pinch)
1 tsp smoked paprika if available (if not available, then use common paprika)
4-tb olive oil
4 cups fish stock (or 2 cups fish stock and 2 cups clam juice)
8 ounces monkfish or swordfish in 1 inch slices
1-1/2 lbs peeled large shrimps
2 red bell peppers, sliced

Cook one of the potatoes in salted water until tender. Drain, reserving the liquid. In a processor combine the potatoes, tomato, garlic, saffron or bijol, cumin and paprika with a little of the reserved potato stock and process until smooth. Scrape into bowl, add the oil and set aside. Cook the remaining potatoes in the fish stock with any remaining potato stock. When tender, add to the fish and shrimps, cook for 4 minutes and stir in the reserved potato mixture and the sweet red peppers. Cook for 1 minute longer. Adjust seasonings and serve in soup bowls. Delicious!