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1
Cut the leeks or portion of leek into one-and-a-half-inch lengths.
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2
Cut each piece lengthwise into quarters.
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3
Rinse well and set aside.
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4
Cut away and discard the core of the cabbage wedge.
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5
Cut the leaves into one-inch pieces.
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6
There should be about one and a half cups.
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7
Set aside.
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8
Prepare the carrots and onions and set aside.
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9
Put the leek, cabbage, carrots and onions in a kettle and add cold water to cover.
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10
Add salt to taste and bring to the boil.
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11
Simmer five minutes, then drain.
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12
Bring the fish broth to the boil and add the vegetables.
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13
Stir in the turmeric, pepper flakes, salt and pepper to taste.
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14
Simmer 10 minutes.
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15
If desired, at this point the base may be cooled and refrigerated overnight or until ready to serve.
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16
Meanwhile, if monkfish is used, trim away and discard any darker flesh portions of the fish.
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17
Cut the white-fleshed fish into one-inch cubes.
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18
There should be about one and a half cups.
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19
Set aside.
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20
Cut the salmon into one-inch cubes.
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21
There should be about one and a third cups.
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22
Set aside.
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23
Pull away and discard the beard of each mussel.
-
24
Scrub the mussels well and drain.
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25
Set aside.
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26
Meanwhile, peel the tomatoes and cut them into quarters.
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27
Remove and discard the seeds.
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28
Cut the quarters into one-inch pieces.
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29
There should be about one and a half cups.
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30
Set aside.
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31
When ready to cook, bring the fish base to the boil and add the white-fleshed fish pieces.
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32
Cook about three minutes and add the salmon, mussels and tomatoes.
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33
Cook about one minute.
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34
Add the shrimp and dill, then stir.
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35
Cook two minutes.
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36
If desired, serve the soup with garlic mayonnaise on the side or spoon a small amount on top of each serving of soup.
