French Style Fish Soup (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
half of foundation base |
2 cups fish stock |
2 cloves minced garlic |
4 medium size boiling potatoes, peeled and cut into 1/2-inch dice |
1 teaspoon saffron dissolved in 1 tablespoon of warm water |
1 package (10 ounces) frozen thawed petite peas |
1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes |
salt and tabasco sauce |
1/2 cup mayonnaise, mixed with 1/4 cup pimentos |
Directions:
1. Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.
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