Algerian Fish Soup

INGREDIENTS
2    tablespoons olive oil
1    large onion, chopped
2    cloves garlic, minced
1    can (15 ounces) diced tomatoes w juice
1    teaspoon paprika
½   teaspoon turmeric powder
2    medium potatoes, peeled, diced (2 cups)
3    stalks celery, diced
1    pound + firm white fish (cod, Pollack, flounder)

METHOD

Heat the olive oil over medium-high and add the onions. Cook for 5 to 6 minutes and add the garlic, stirring occasionally. Cook 1 minute and add the tomatoes. Simmer for 6 to 8 minutes until most of the liquid is gone and add the paprika, turmeric, potatoes and celery. Reduce the heat to a simmer, cover and cook for 10 minutes.

Working in batches if necessary, add to a food processor or blender and process to a puree, pouring in to a large skillet when done. Cut the fish into 2 inch squares and add to the soup in the skillet. Simmer the soup, covered, over low heat for 12 minutes, stirring once or twice to prevent burning. Serve in individual bowls garnished with chopped parsley or cilantro leaves.

Based on a recipe from  Algeria.com