Cotriade paimpolaise

6 servings

Ingredients

Quantity Ingredient
6 cups Fish stock
2 pounds Assorted fish (skinned eel, shark, monkfish, red snapper, ocean perch, sea bass and/or grouper; cut
;into 3/4-inch cubes
1½ pounds Waxy potatoes; peeled and
;cut into 1/2-inch cubes
¼ teaspoon Saffron threads; crumbled OR-
pinch Powdered saffron
Salt and pepper to taste
1 tablespoon Fresh parsley; chopped

Directions

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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