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Cotriade Paimpolaise

6 c Fish stock
2 lb Assorted fish (skinned eel, shark, monkfish, red snapper, ocean perch, sea bass and/or grouper; cut into 3/4-inch cubes
1 1/2 lb Waxy potatoes; peeled and cut into 1/2-inch cubes
1/4 ts Saffron threads; crumbled OR- pn Powdered saffron
Salt and pepper to taste
1 tb Fresh parsley; chopped


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.


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