NYT SOUPE DE POISSON (FISH SOUP)

NYT SOUPE DE POISSON (FISH SOUP) image

Yield 4 servings

Number Of Ingredients 18

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3 TBS olive oil
1/4 c. finely chopped onion
1 tsp finely chopped garlic
1/2 c. chopped green pepper
1/2 c. chopped leeks, optional
1/2 c. finely chopped carrots
1 hot red pepper, crumbled
1 bay leaf
2 tsp fresh thyme sprigs or 1/2 tsp dried thyme
1 c. dry white wine
1 c. chopped fresh or canned tomatoes
1/3 lb. potatoes
1 c. water
1 1/4 lb. white fleshed non oil fish ie cod,
1/3 pint bay scallops
1/4 c. finely chopped fresh parsley
salt & freshly ground black pepper
16 toasted croutons

Steps:

Heat oil in a kettle and add onion, garlic, green pepper, leeks and carrots. Cook, stirring often, until onions are wilted. Add crumbled red pepper, bay leaf, thyme, wine and tomatoes. Bring to the boil. Peel pots and cut into 1/2" cubes. Drop into cold water. Drain. Add pots to soup. Cover and cook 10 min. Add water. Uncover & cook 5 min. Add fish and scallops simmer 2-3 min. Do not overcook or the fish will fall apart. Add cream and bring to the boil. The soup must be piping hot. Gently stir in parsley and add s&p. Add 1-2 croutons to each serving and serve remainder on side. CROUTONS (see recipe)