East India Fish Soup
|Flounder/Sole||1 1⁄2 Pound|
|Onions||2 , sliced|
|Potatoes||2 Large, sliced|
|Chicken stock cubes||1|
|Thick cream||2 1⁄2 Cup (40 tbs)|
|Freshly ground black pepper||To Taste|
Put sliced onions and potatoes with the milk and chicken stock cube and cook until potatoes are soft.
Blend in an electric blender.
Poach the fish in salted water until just tender.
Drain and remove bones and keep warm.
Put the blended mixture over a low heat and add cream and saffron and tumeric and bring to boil.
Add the pieces of fish and season again if necessary.