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Matzo ball soup with a fish stock? You betcha!

When it comes to the very best of kosher food and wine, look no further than renowned winemaker and cookbook author Jeff Morgan. Morgan’s new book, The Covenant Kitchen, features recipes he’s collected on his travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book in which you’ll find your new favorite fish recipe.

We love fish soup. One long-ago Passover, we suddenly wondered, “Why don’t we make matzo ball soup with fish stock instead of chicken stock?” This saffron-colored variation on a traditional theme has now become our standard. The list of ingredients may seem long, but most of them are simply thrown in the pot, boiled, and then strained. Don’t be daunted by purchasing a 3- to 4-pound ocean fish! If you are using the fish head, you don’t need to remove the gills — contrary to popular belief, we haven’t found them to add any bitterness.

It’s best to make both the matzo balls and soup a day in advance, or at least the morning before you serve them, especially as the matzo balls need to chill for three hours. The aioli in this recipe adds a wonderful richness to the soup, mixed into the broth just before eating. We have enjoyed this soup with a number of wines and found that it pairs especially well with rosé and any racy, dry white wine such as Sauvignon Blanc, Chenin Blanc or Chardonnay.