Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Fish stock ;cut into 1/2-inch cubes
2 lb Assorted fish (skinned eel, 1/4 ts Saffron threads; crumbled
-shark, monkfish, red -OR-
-snapper, ocean perch, sea pn Powdered saffron
-bass and/or grouper; cut Salt and pepper to taste
;into 3/4-inch cubes 1 tb Fresh parsley; chopped
1 1/2 lb Waxy potatoes; peeled and

In a large nonreactive saucepan or a soup pot. bring fish stock to a
simmer. Add any firm-fleshed fish (such as eel, shark, or monkfish)
and potatoes; cook over medium heat for 8 minutes. Add the more
delicate fish (such as snapper, perch, sea bass, or grouper) and
saffron. Simmer until the potatoes are tender and the fish is opaque,
about 5 minutes longer. Season with salt and pepper.

Ladle soup into individual soup plates and sprinkle with parsley.

Per serving: Calories: 268; fat: 2g; sodium: 103mg; cholesterol: 56mg.

Eating Well magazine
Submitted By NANCY VAINE On 11-10-94

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