French Style Fish Soup

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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