Fisherman's Soup

Course : Fish
Serves: 4
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1 tablespoon olive oil
1 cup finely chopped onion
2 clove garlic -- peeled and minced
1 can peeled -- diced (14.5 oz) tomatoes -- undrained
1 teaspoon fennel seeds -- lightly crushed
1/2 teaspoon dried thyme -- crushed
1 can vegetable -- (14.5 oz) broth -- plus enough water to equal 3 cups
1/8 teaspoon powdered saffron
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds red potatoes -- halved and sliced 1/4-inch thick
1 pound halibut fillet -- cut into 4 pieces
1 teaspoon freshly ground black pepper
1/4 cup minced parsley
1 cup prepared croutons -- crushed to crumbs

Preparation / Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté 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.

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