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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Blueprints for M-F Main Course Soup

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Total:: 1 hr 5 min
Prep:: 20 min
Cook:: 45 min

Yield:: 4 servings

Level:: Easy

Ingredients

Half of foundation base
2 cups fish stock
2 cloves minced garlic
4 medium size boiling potatoes, peeled and cut into 1/2-inch dice
1 teaspoon saffron dissolved in 1 tablespoon of warm water
1 package (10 ounces) frozen thawed petite peas
1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes
Salt and Tabasco sauce
1/2 cup mayonnaise, mixed with 1/4 cup pimentos

Directions

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.

My Private Notes

Name: French Style Fish Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: Half of foundation base; 2 cups fish stock; 2 cloves minced garlic; 4 medium size boiling potatoes, peeled and cut into 1/2-inch dice; 1 teaspoon saffron dissolved in 1 tablespoon of warm water; 1 package (10 ounces) frozen thawed petite peas; 1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes; Salt and Tabasco sauce; 1/2 cup mayonnaise, mixed with 1/4 cup pimentos