Asian-Style Fish Soup - cooking recipe

Ingredients

None None FOR THE FISH STOCK
3 None fish bodies/fish frames (ask your fishmonger for these)
1 None leek, white part only, chopped
1 stick celery, chopped
1 None onion, chopped
1 None fennel bulb, chopped
1 None handful herbs such as parsley, thyme, bay leaf
2 strips pieces orange peel (peeled with a potato peeler)
6 None peppercorns
1 pinch saffron threads
None None FOR THE FISH SOUP
2 tbsp sesame oil
1 None red onion, thinly sliced
4 cloves garlic, thinly sliced
1 piece (2 inches) ginger, peeled and grated, or cut into thin matchsticks
1 None red chili pepper, thinly sliced
1 tsp cumin seeds, toasted and ground (optional)
1 tsp coriander seeds, toasted and ground (optional)
1 tsp fennel seeds, toasted and ground (optional)
2 None kaffir lime leaves
1 lb monkfish fillets, cubed
6 oz baby spinach leaves
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar
1 None handful fresh herbs such as cilantro, mint or Thai basil, for garnish
None None Green onions, cut into thin strips, for garnish

Preparation

For the fish stock, place all ingredients in a stockpot and cover with cold water. Cover the pot with a lid; bring to a boil. Remove cover; reduce the heat to low and simmer for 20 mins.
Strain, cool and refrigerate stock until required. Measure 1 1/2 quarts for the soup. Freeze remaining stock for another use.
For the fish soup, heat the oil in a large saucepan on medium-high heat. Saute the onion, garlic, ginger, chili pepper and spices (if using) for 5-10 mins, or until the onion is translucent. Add the lime leaves and stock; bring to a boil. Reduce the heat to low; simmer for 5 mins. Add the fish, spinach, fish sauce, lime juice and brown sugar. Simmer for 5 mins. Season to taste and remove the lime leaves.
Serve immediately in warm bowls, garnished with fresh herbs.