Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
Photo by Georges Vernon and Margaret Skinner

Ingredients

  • 1 large red-skinned potato
  • 1 red bell pepper
  • 1 medium onion
  • 1 fennel bulb
  • 1 French-bread baguette
  • 6 tablespoons extra-virgin olive oil
  • 1 pound medium-size red-skinned potatoes
  • + 8 more ingredients
    • 1 pinch large pinch of saffron threads
    • 2 tablespoons extra-virgin olive oil
    • 3 garlic cloves
    • 2 3-inch-long strips orange peel
    • 8 cups fish stock or bottled clam juice
    • 3 pounds ripe tomatoes
    • 1 cup fresh Italian parsley
    • 2 ½ pounds lingcod fillets

Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partiall...

View full recipe at Epicurious

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