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1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot.
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2
Cook, stirring, until the onion softens, about 5 minutes.
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3
Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley.
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4
Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste.
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5
Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
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6
Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer.
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7
Add the saffron, turn the heat to low, cover and simmer 30 minutes.
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8
Taste, adjust salt and add pepper to taste.
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9
Remove the bouquet garni.
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10
While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale.
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11
Cook 2 to 3 minutes, until tender but still colorful.
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12
Transfer to a bowl of cold water, then drain and squeeze out excess water.
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13
Chop coarsely and set aside.
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14
Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale.
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15
The soup should not be boiling vigorously.
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16
Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked.
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17
Remove from the heat, taste once more and adjust seasonings, and serve.
