*  Exported from  MasterCook  *
 
                              FISHERMAN'S SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
 
   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.
  
 
 
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