Fisherman's Soup
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
onions
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 14.5 | ounces |
tomatoes
canned , peeled, diced, undrained |
|
| 1 | teaspoon |
fennel seeds
lightly crushed |
|
| ½ | teaspoon |
thyme
dried, crushed |
*
|
| 14.5 | ounces |
vegetable stock
canned, plus enough water to equal 3 cups |
|
| ⅛ | teaspoon |
saffron threads
powdered |
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | pounds |
red skinned potatoes
halved , sliced 1/4inch thick |
|
| 1 | pound |
halibut
fillets, cut into 4 pieces |
|
| 1 | x |
black pepper
ground, to taste |
*
|
| ¼ | cup |
parsley leaves
minced |
|
| 1 | cup |
croutons
crushed, to crumbs |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 419.1 | ml/g |
tomatoes
canned , peeled, diced, undrained |
|
| 5 | ml |
fennel seeds
lightly crushed |
|
| 2.5 | ml |
thyme
dried, crushed |
*
|
| 419.1 | ml/g |
vegetable stock
canned, plus enough water to equal 3 cups |
|
| 0.6 | ml |
saffron threads
powdered |
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 907.2 | g |
red skinned potatoes
halved , sliced 1/4inch thick |
|
| 453.6 | g |
halibut
fillets, cut into 4 pieces |
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 59 | ml |
parsley leaves
minced |
|
| 237 | ml |
croutons
crushed, to crumbs |
|
Directions
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.
Add the broth-water combination, saffron, salt and cayenne.
Simmer 5 minutes.
Add potatoes, cover and simmer 15 minutes.
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.
