Cotriade paimpolaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Fish stock |
| 2 | pounds | Assorted fish (skinned eel, shark, monkfish, red snapper, ocean perch, sea bass and/or grouper; cut |
| ;into 3/4-inch cubes | ||
| 1½ | pounds | Waxy potatoes; peeled and |
| ;cut into 1/2-inch cubes | ||
| ¼ | teaspoon | Saffron threads; crumbled OR- |
| pinch | Powdered saffron | |
| Salt and pepper to taste | ||
| 1 | tablespoon | Fresh parsley; chopped |
Directions
In a large nonreactive saucepan or a soup pot. bring fish stock to a simmer. Add any firm-fleshed fish (such as eel, shark, or monkfish) and potatoes; cook over medium heat for 8 minutes. Add the more delicate fish (such as snapper, perch, sea bass, or grouper) and saffron. Simmer until the potatoes are tender and the fish is opaque, about 5 minutes longer. Season with salt and pepper.
Ladle soup into individual soup plates and sprinkle with parsley.
Per serving: Calories: 268; fat: 2g; sodium: 103mg; cholesterol: 56mg.
Eating Well magazine
Submitted By NANCY VAINE On 11-10-94