French Style Fish Soup

Recipe Ingredients

1/2		Foundation Soup base - see * Note
2 cups	474ml	Fish stock
2		Garlic cloves - minced
4		Boiling potatoes - peeled, and (medium)
		Cut into 1/2" dice
1 teaspoon	5ml	Saffron - dissolved in
1 tablespoon	15ml	Warm water
1		Frozen petite peas - (10 oz) - thawed
1 1/2 lbs	681g / 24oz	Fish fillets - cut 3/4" cubes
		(such as monkfish, halibut, or fresh tuna)
		Salt - to taste
		Tabasco sauce - to taste
1/2 cup	55g / 1.9oz	Mayonnaise - mixed with
1/4 cup	59ml	Pimentos

Recipe 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.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6739 broadcast 12-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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