FISH AND SHRIMP SOUP WITH SWEET RED PEPPERS

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 tbsp 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.

Stir in the reserved potato mixture and the sweet red peppers. Cook for 1 minute longer. Adjust seasonings and serve in soup bowls. Delicious!

Servings: 4

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SPICY SAGE AND GARLIC-PINEAPPLE MOJO (to serve over the boiled bananas and boiled yucca to accompany the soup. Adapted from a Douglas Rodriguez recipe.)

1/2 cup olive oil
2 tb crushed garlic
1 /2 cup pineapple juice
3 tbs chopped fresh sage leaves
2 tb chopped fresh cilantro or cilantrillo
1/2 tsp crushed red pepper flakes
Salt and pepper to taste

Heat the olive oil and saute the garlic at medium heat for 2 minutes.

Add the pineapple, cook for another minute and transfer to mixing bowl.

Add the sage, cilantro, red pepper and salt and pepper and mix well. Cool for 20 minutes before serving.

Makes 1 cup