Fisherman's soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Finely chopped onion
2 mediums Cloves garlic, peeled and
\N \N Minced
1 \N (14.5 oz) can peeled, diced
\N \N Tomatoes, undrained
1 teaspoon Fennel seeds, lightly
\N \N Crushed
½ teaspoon Dried thyme, crushed
1 \N (14.5 oz) can vegetable
\N \N Broth, plus enough water to
\N \N Equal 3 cups
⅛ teaspoon Powdered saffron
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
2 pounds Red potatoes, halved and
\N \N Sliced 1/4-inch thick
1 pounds Halibut fillet, cut into 4
\N \N Pieces
\N \N Freshly ground black pepper
\N \N To taste
¼ cup Minced parsley
1 cup Prepared croutons, crushed
\N \N 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.

Data per serving Calories......415 Carbohydrates.....58g Monounsaturated fat....4g Protein.......30g Sodium.........1003mg Polyunsaturated fat....2g Fat............7g Saturated fat......1g Cholesterol..........36mg

(Adapted from "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere, translated and interpreted by Stephanie Lyness)

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