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Cuban Fish Soup (Potage de Pescado)

1/4 cup (60 ml) olive oil
1 large onion, chopped
4-6 cloves garlic, crushed
4 large tomatoes, chopped
6 cups (1.5 L) fish stock or bottled clam juice
2 lbs (900 g) firm white fish such as cod, tied in cheesecloth
3-4 large potatoes, peeled and diced
1/2 cup (125 ml) chopped parsley
1/2 tsp (2 ml) ground cumin
Juice of 1 lemon
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Lime wedges for garnish

Heat the oil in a large pot over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the garlic and tomatoes and
cook for 10 minutes. Add the remaining ingredients except for the lime
wedges and bring to a boil. Reduce the heat and simmer covered until the
potatoes are tender, 15 to 20 minutes. Remove the fish from the pot,
remove it from the cheesecloth, and flake with a fork. Puree the soup,
working in batches, in an electric blender or food processor. Add the flaked
fish and serve hot or cold, garnished with lime wedges. Serves 4 to 6.