SOUPE DE POISSON

SOUPE DE POISSON image

Yield 4 bowls

Number Of Ingredients 20

3 Tablesoons olive oil
3/4 cup finely chopped onion
1 teaspoon finely chopped garlic
1/2 cup chopped green pepper
1/2 cup chopped leeks, optional
1/2 cup finely chopped carrot
1 hot red pepper, crumbled
1 bay leaf
2 teaspoons fresh thyme or
1/2 teaspoon dried thyme
1 cup dry white wine
1 cup chopped fresh or canned tomato
1/3 pound potatoes
1 cup water
1 1/4 pound white-fleshed, non-oily fish, cut into 1 1/2
inch chunks
1/2 pint bay scallops
1 cup heavy cream
1/4 cup finely chopped fresh parsley
16 toasted croutons

Steps:

Heat oil in heavy pot and saute onions, garlic, green pepper, leeks, and carrots until onions are tender. Add crumbled red pepper, bay leaf, thyme, wine, and tomato. Bring to a boil. Peel potatoes, and chop into 1/2 inch cubes. Drop into cold salted water; let sit briefly, then drain well. Add to soup pot. Cover closely and cook 10 minutes. Add water and cook, uncovered, an additional 5 minutes. Add the fish and scallops, and cook 2 or 3 minutes. Add cream and bring soup just to a boil. Add parsley, salt & pepper.