6 large garlic cloves, crushed in press
4 anchovy fillets, minced
2 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
Salt to taste
1 (28-ounce) can diced tomatoes, with liquid
3/4 cup white wine
8 oz clam juice
3 cups water
1 pound potatoes (yukon gold or new), cut into big chunks
1 large bay leaf
1 sprig pars
Freshly ground pepper
1.8 lb pounds cod, cut in 2-inch pieces (could be more)
1 cup chopped parsley leaves (or more)
Place the garlic cloves and anchovies in a small bowl and mash. Set aside.
Heat the olive oil over medium heat in Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes.
Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
Add the wine, clam juice, water, potatoes and the herbs. Salt to taste. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste.
Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Advance preparation: You can make this without the fish up to three days ahead. Keep in the refrigerator, bring back to a simmer and proceed with the recipe.