Autumn Fish Soup
Provided by: TASTE
- 10 11 ounces yellowtail fillet, skinned and boned
- A pinch of saffron
- 1/4 pound onions, peeled
- 6 ounces potatoes, peeled
- 2 medium-sized cloves of garlic, peeled
- 1 tablespoon olive oil
- 2 bay leaves
- 1 fresh chilli, finely chopped or a pinch of dried chilli flakes, to taste
- 1/2 cup dry white wine
- 2 1/4 cups clear fish stock or water
- 1 cup peeled, chopped tomatoes
- 5 teaspoons finely chopped fresh thyme and parsley (lemon thyme is a good option if you can get hold of it)
- Sea salt and freshly ground black pepper, to taste
- Cut the fish into even-sized cubes, cover, and refrigerate. Pour 4 teaspoons boiling water over the saffron and set aside.
- Chop the onions into medium sized pieces, slice the potatoes into thin half rounds, and slice the garlic into fine slivers. (The vegetables should not be chopped too finely as this is a robust country soup and the size of the vegetables adds to its texture.) Place a saucepan over a moderate heat and add the olive oil. When moderately hot, add the onion. Sauté the onion until translucent, then add the potato. Stir carefully with a wooden spoon so as not to break up the potato.
- When the potato starts to soften slightly, add the garlic, bay leaves and chilli. Stir for about 1 minute then add the wine. Reduce the wine a little then add the stock or water. Cook for a few more minutes, until the potato is cooked but does not fall to pieces.
- Add the tomato, thyme and saffron plus soaking liquid. Cook for 10 minutes then add the fish cubes. Cook until the fish cubes are done, approximately 4 minutes. Season to taste then serve.
- Cook’s note: You can make the vegetable base in advance and store it in the refrigerator for up to 2 days. Simply reheat and add the fish cubes when the soup starts to boil.