From: Executive chef Fred Muller, El Meze, Taos, NM. Yield: 8 servings.
1/3 cup olive oil
1 onion, halved and sliced
2 fennel bulbs, halved and sliced
10 garlic cloves, sliced
2 tsp. Mexican oregano
2 tsp. saffron
3 Andouille sausages, sliced on the bias
2 qt. sea clam juice
1 orange, cut into eighths
28 oz. garbanzo beans, drained and rinsed
2 lb. Idaho Yukon Gem potatoes, halved or quartered
2 lb. grouper, sea bass or halibut, cut into 2” pieces
4 Roma tomatoes, seeded and cut into quarters
1 large handful fresh basil leaves, freshly chopped
Place olive oil in large stockpot. Over medium heat, sauté the onions, garlic and fennel until soft. Add Mexican oregano, saffron and sausage. Cook for 2 minutes. Add clam juice and oranges. Bring to boil, then turn down heat and simmer for 5 minutes.
Add potatoes and garbanzos. Simmer until potatoes are cooked but firm. Add fish and gently poach until cooked through, but not falling apart. Gently toss in tomatoes and basil. Cook until tomatoes are hot (approximately 30 seconds), then ladle into large soup bowls and serve with rustic bread.