[Basically Julia Child's recipe, modified over the years to suit me better.]
Saute in a large kettle
1c minced onions (20 C)
3/4c minced leeks (one leek) (50 C)
1/2 c olive oil (480 C)
for 5 minutes; add
4 chopped cloves garlic (16 C)
1 lb ripe tomatoes OR 30 oz can of crushed tomatoes (300 C)
and cook 5 more minutes. Add
2.5 q water
6 sprigs parsley
1 bay leaf
1.8t fennel
1/4t pepper, ground
saffron, about 1/2t - 1t uncompressed
1/2t thyme
2t lobster base, better than bouillon brand) (20 C)
and cook 30 min to blend everything.
Add
1 lb potatoes, cut into 1/2" cubes (450 C)
and cook 5 more minutes.
Add
2-3 lbs white fish of various kinds (fluke, cod, haddock) (1600 for 2.5 lbs)
and cook until just heated through.
Serve with
Toasted rounds of french bread ("broil 1" setting; 60 seconds each side, roughly) (480 C)
Aioli (100 C per T)
Total: 3416 (without aioli; 100 C per T of Aioli)