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1 tb Olive oil
1 c Finely chopped onion
2 md Cloves garlic, peeled and minced
1 (14.5 oz) can peeled, diced tomatoes, undrained
1 ts Fennel seeds, lightly crushed
1/2 ts Dried thyme, crushed
1 (14.5 oz) can vegetable broth, plus enough water to equal 3 cups
1/8 ts Powdered saffron
1/2 ts Salt
1/8 ts Cayenne pepper
2 lb Red potatoes, halved and sliced 1/4-inch thick
1 lb Halibut fillet, cut into 4 pieces
Freshly ground black pepper to taste
1/4 c Minced parsley
1 c Prepared croutons, crushed to crumbs
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
Add the broth-water combination, saffron, salt and cayenne pepper.
Simmer 5 minutes. Add potatoes, cover and simmer
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.
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.