Fisherman's Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Finely chopped onion
2		Garlic - peeled and
		Minced
1		Peeled - diced (14.5 oz)
		Tomatoes - undrained
1 teaspoon	5ml	Fennel seeds - lightly
		Crushed
1/2 teaspoon	2.5ml	Dried thyme - crushed
1		Vegetable - (14.5 oz)
		Broth - plus enough water to equal 3 cups
1/8 teaspoon	0.6ml	Powdered saffron
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
2 lbs	908g / 32oz	Red potatoes - halved and
		Sliced 1/4-inch thick
1 lb	454g / 16oz	Halibut fillet - cut into 4 pieces
		Freshly ground black pepper
		To taste
1/4 cup	23g / 0.8oz	Minced parsley
1 cup	30g / 1.1oz	Prepared croutons - crushed
		To crumbs

Recipe 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.

Source:
Net

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