- Prep: 10 min
- Cook Time: 35 min
- Total: 45 min
- Serving: 4 Servings
This fish soup gets its festive autumn color from the addition of saffron. Serve it with a side of fresh country bread and a bottle of American Chardonnay.
- 11 ounces yellowtail fillet, skinned and boned, cut into1-1/ inch cubes
- A pinch of saffron
- 1/4 pound onions, peeled and roughly chopped
- 6 ounces potatoes, peeled and roughly chopped
- 2 medium-sized cloves of garlic, peeled
- 1-1/2 tablespoons olive oil
- 2 bay leaves
- 1 fresh chili, finely chopped
- 1/2 cup dry white wine
- 2-1/4 cups clear fish stock or water
- 1 cup peeled, chopped tomatoes
- 5 teaspoons finely chopped fresh thyme and parsley
- Sea salt and freshly ground black pepper
- Put the saffron into a small bowl, add 4 teaspoons of boiling water and set aside to soak for 5 minutes.
- Place the olive oil into a soup pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 5 minutes before stirring in the potatoes and cooking for an additional 4 minutes.
- Add the garlic, bay leaves and chili to the pan, cook for 1 minute and then pour in the wine. Cook the mixture for 2 minutes and then pour in the stock. Simmer the mixture until the potato is tender, and then stir in the tomato, thyme and saffron (including the liquid).
- Simmer the mixture for 12 minutes and then add the fish and cook for an additional 5 minutes. Season the soup to taste with salt and pepper, and then serve hot.