Saffron Fish Soup
|White fish||12 Ounce (350 Grams)|
|Old potatoes||2 Medium|
|Fish stock/Chicken stock||1 1⁄4 Pint (750 Milliliter)|
|Ground black pepper||To Taste|
|Saffron powder/Saffron strands||1 Pinch|
|Single cream/Fromage frais||1⁄4 Pint|
|Paprika||To Taste (For Garnish)|
Skin and dice the fish; remove any bones.
Peel and finely dice or grate the potatoes and cucumber.
Put the fish and vegetables into a saucepan with the stock, a little seasoning, the saffron and paprika.
Cover the pan and cook steadily for 15 minutes.
Sieve or liquidize the mixture, return to the pan and heat with the cream or fromage frais.
Do not allow to boil.
Top with a sprinkling of paprika.
A Fish Chowder makes a very satisfying meal.
Chop 4 bacon rashers as in the Corn Chowder.
Fry until crisp then add the diced, not grated potatoes and diced cucumber.
Continue as above.