| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Seafood, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Finely chopped onion |
| 2 |
md |
Cloves garlic, peeled and |
|
|
Minced |
| 1 |
|
(14.5 oz) can peeled, diced |
|
|
Tomatoes, undrained |
| 1 |
ts |
Fennel seeds, lightly |
|
|
Crushed |
| 1/2 |
ts |
Dried thyme, crushed |
| 1 |
|
(14.5 oz) can vegetable |
|
|
Broth, plus enough water to |
|
|
Equal 3 cups |
| 1/8 |
ts |
Powdered saffron |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
lb |
Red potatoes, halved and |
|
|
Sliced 1/4-inch thick |
| 1 |
lb |
Halibut fillet, cut into 4 |
|
|
Pieces |
|
|
Freshly ground black pepper |
|
|
To taste |
| 1/4 |
c |
Minced parsley |
| 1 |
c |
Prepared croutons, crushed |
|
|
To crumbs |
INSTRUCTIONS
1. In a large pot, heat the olive oil over medium heat. Add the onion and
garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and
thyme. Bring to a boil, reduce the heat and simmer 10 minutes.
2. Add the broth-water combination, saffron, salt and cayenne pepper.
Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes.
3. Put the halibut pieces in a steamer basket that will fit over the pot.
Drizzle with a little of the cooking broth and sprinkle with pepper.
Steam 12 minutes per inch of thickness, or until the fish flakes.
4. Remove the skin from the halibut and put into 4 soup bowls. Stir the
parsley and croutons into the soup, adjust the seasonings with salt and
pepper if necessary and ladle into the bowls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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