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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tweeked to my liking. Originally called for pureeing, but I don't think a fish soup/stew should be pureed. Ingredients:
2 tablespoons olive oil |
1 large sweet onion, chopped |
3 celery ribs, diced |
3 -4 garlic cloves, minced |
1/2-1 teaspoon paprika |
1/2 teaspoon turmeric |
1/2 teaspoon ground coriander |
6 cups chicken broth |
1 1/2 lbs firm white fish fillets, raw |
1 (15 ounce) can diced tomatoes, undrained |
2 large potatoes, peeled and diced small |
2 -3 saffron threads, crushed |
1 bay leaf |
salt, to taste |
pepper, to taste |
Directions:
1. Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
2. Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
3. Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
4. Remove the bay leaf.
5. Add salt and pepper to taste.
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