James's Cuban Sailor Soup
1/2 lb. shrimp, peeled and cleaned
1 small bell pepper, cut in strips
1 medium onion, chopped
1 lb red snapper
3 Tsp olive oil
1/2 tsp curry
1 lb swordfish
1 tsp paprika or saffron
1 bayleaf
3 cloves of garlic, chopped
1 Tsp dry cooking wine
1 tsp salt
1 cup cherry tomatoes
4 cups water
1 lb potatoes, cut as for gratin
* pinch of parsley
Heat oil and fry garlic until golden; remove garlic. Add onion, bell pepper and
shrimp. Fry for 3 minutes. Cut fish into big chunks. Pour water in a large pot
and add all other ingredients. Toast saffron slightly and dissolve in a small
amount of the liquid, add to pot. Cook for about 25 minutes and add cooking
wine. Cook for additional 5 minutes; this soup is served with french bread cut
in triangles and fried in hot oil, preferably olive oil. This can also be done
by brushing with olive oil and broiling.