Algerian Fish Soup
	2 Tbs    olive oil   1   large spanish onion   2   cloves garlic   1   can whole tomatoes, (10 ounce)   1 tsp    paprika     a pinch of crushed saffron     salt and pepper to taste   2   large potatoes   3   stalks celery diced   2 cups    chicken broth   1 1/2 lbs    firm white fish     1 Heat oil in a large pan and saute onion until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes and broth. Simmer for 10 minutes. 2 Add fish and continue to cook until the fish flakes. Pure soup in blender or food processor. Return to stove and simmer over low heat for an additional 10 minutes   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.