Fisherman's Soup
| Yield: | 4 Servings |
| Categories: | Seafood, Soups |
| 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 |
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