Recipe - Fishermans Soup

1 tablespoon Olive oil
1 cup Finely chopped onion
2 md Cloves garlic, peeled and
Minced
1 (14.5 oz) can peeled, minced
Tomatoes, undrained
1 teaspoon Fennel seeds, lightly
Crushed
One half teaspoon Dried thyme, crushed
1 (14.5 oz) can vegetable
Broth, plus enough water to
Equal 3 cups
1/8 teaspoon Powdered saffron
One half teaspoon Salt
1/8 teaspoon Cayenne pepper
2 pound Red potatoes, halved and
Sliced 1/4inch thick
1 pound Halibut fillet, cut into 4
Pieces
Freshly ground black pepper
To taste
One fourth cup Minced parsley
1 cup Prepared croutons, crushed
To crumbs

1. In a large pot, heat the olive oil over medium heat. Add the onion and
garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and
thyme. Bring to a boil, reduce the heat and simmer 10 minutes.

2. Add the brothwater combination, saffron, salt and cayenne pepper.
Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes.

3. Put the halibut pieces in a steamer basket that will fit over the pot.
Drizzle with a little of the cooking broth and sprinkle with pepper.
Steam 12 minutes per inch of thickness, or until the fish flakes.

4. Remove the skin from the halibut and put into 4 soup bowls. Stir the
parsley and croutons into the soup, adjust the seasonings with salt and
pepper if necessary and ladle into the bowls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini