| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Soups/stews, Fish (ocean, Artchokes |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Recipe Foundation Soup base; see * Note |
| 2 |
c |
Fish stock |
| 2 |
|
Garlic cloves; minced |
| 4 |
md |
Boiling potatoes; peeled, and |
|
|
Cut into 1/2" dice |
| 1 |
ts |
Saffron; dissolved in |
| 1 |
tb |
Warm water |
| 1 |
pk |
Frozen petite peas – (10 oz); thawed |
| 1 1/2 |
lb |
Fish fillets; cut 3/4" cubes |
|
|
(such as monkfish; halibut, or fresh tuna) |
|
|
Salt; to taste |
|
|
Tabasco sauce; to taste |
| 1/2 |
c |
Mayonnaise; mixed with |
| 1/4 |
c |
Pimentos |
INSTRUCTIONS
* Note: See the "Foundation Soup" recipe which is included in this
collection.
Bring Foundation Soup base with fish stock and 1 clove garlic to a simmer.
Add potatoes, cover and simmer 15 minutes. Add half of saffron mixture, the
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.
This recipe yields 4 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV
FOOD NETWORK - (Show # MF-6739 broadcast 12-02-1997)
Recipe by: Michele Urvater
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