Ingredients:
Half
of foundation soup base
2
cups fish stock
2
cloves minced garlic
4
medium size boiling potatoes, peeled and cut into ½ inch dice
1
tsp saffron dissolved in 1tbs warm water
1
package (10 oz) frozen thawed petite peas
1
– 1 ½ lbs fish fillets such as monkfish, halibut, or fresh tuna, cut ¾
inch cubes
Salt
and Tabasco sauce
½
cup mayonnaise, mixed with ¼ cup pimentos
Preparation:
Bring
base with fish stock and 1 clove garlic to a simmer.
Add potatoes, cover and simmer 15 minutes.
Add half of saffron, 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.
Yeild: 4 servings