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Title: French Style Fish Soup
Yield: 4 Servings

Ingredients

    1/2    recipe Foundation Soup base;
           - see * Note
      2 c  Fish stock
      2    Garlic cloves; minced
      4 md Boiling potatoes; peeled,
           -and
           cut into 1/2" dice
      1 ts Saffron; dissolved in
      1 tb Warm water
      1 pk Frozen petite peas - (10
           -oz); thawed
  1 1/2 lb Fish fillets; cut 3/4" cubes
           (such as monkfish, halibut,
           -or fres
           Salt; to taste
           Tabasco sauce; to taste
    1/2 c  Mayonnaise; mixed with
    1/4 c  Pimentos

Instructions

* Note: See the "Foundation Soup" recipe which is included in this
collection.

Bring Foundation Soup base with fish stock and 1 clove garlic to a
simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron
mixture, the 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. This recipe yields 4 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6739 broadcast
12-02-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

12-11-1997

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Contributor: Michele Urvater

Preparation Time: 0:00

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