Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 Recipe Foundation Soup base;
- 2 c Fish stock
- 4 md Boiling potatoes; peeled,
- Cut into 1/2" dice
- 1 ts Saffron; dissolved in
- 1 pk Frozen petite peas - (10
- 1 1/2 lb Fish fillets; cut 3/4" cubes
- (such as monkfish; halibut,
- Tabasco sauce; to taste
- 1/2 c Mayonnaise; mixed with
- 1/4 c Pimentos
- Salt; to taste
- 1 tb Warm water
- 2 Garlic cloves; minced
Preparation
* 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) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
