Enjoy This Recipe Courtesy of Chef Les Kincaid
French Style Fish Soup
Half of foundation base
2 cups fish stock
2 cloves minced garlic
4 medium size boiling potatoes, peeled and cut into 1/2-inch dice
1 teaspoon saffron dissolved in 1 tablespoon of warm water
1 package (10 ounces) frozen thawed petite peas
1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes
Kosher salt and Tabasco sauce
1/2 cup mayonnaise, mixed with 1/4 cup pimentos
Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish are cooked through. Season to taste with salt and Tabasco.
Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.
Yield: 4 servings