2 lbs Red Snapper Fillets

2 lbs Tilapia Filets

2 Leeks

10 Campari Tomatoes

6 cloves Garlic

1 large White Onion

10 sprigs of Thyme

1 teaspoon Fennel

3 tablespoons Kosher Salt

3 bunches of Scallions

1 teaspoon Smoked Paprika


Rinse and cut tomatoes into quarters.  Peel and dice the onion.  Slice one of the leeks, only the white and the light green portion.

Place 2 of each fish fillets in a pressure cooker pot, add tomatoes, 5 sprigs of thyme, onion, leeks, salt, and enough water to bring to the 16 cups line.

Cook in pressure cooker on high for 30 minutes.

Strain fish broth through a fine mesh sieve into a large stock pot over a medium high flame.

Remove thyme from stems.  Slice scallions and the other leek.

Cube the remaining fish fillets, remove any small bones if you find any.

Add leeks, scallion, thyme, and fish to boiling broth.

Cook until fish becomes opaque.

Add paprika to soup.