Preparation time: 30 minutes
Total cooking time: 45 minutes
Serves 4
1/2 teaspoon saffron threads
3 teaspoon oil
2 large onions, thinly, sliced
1 leek, white part only, chopped
4 cloves garlic, finely chopped
1 bay leaf, torn
1/2 teaspoon dried marjoram
1 teaspoon grated orange rind
2 tablespoons dry white wine
1 red capsicum, cut into chunks
500g (1 lb) tomatoes, chopped
1/2 cup (125ml/ 4 fl oz) tomato puree
2 cups (500ml/ 16 fl oz) fish stock
2 tablespoons tomato paste
2 teaspoons soft brown sugar
500g ( 1lb) firm white fish, cut into bite-sized pieces
3 tablespoons chopped fresh parsley
1.-Soak the saffron in 2 tablespoons boiling water; set aside.
Heat the oil in a large heavy-based pan, over low heat. add the
onion, leek, garlic, bay leaf and marjoram. Cover and cook for 10
minutes, shaking the pan occasionally, until the onion is soft.
add the rind, wine, capsicum and tomato, cover and cook for 10
minutes.
2.- Stir in the puree, stock, tomato paste, sugar and saffron
(with liquid). Bring to the boil, reduce the heat and simmer,
uncovered, for 15 minutes.
3.- Add the fish to the soup, cover and cook for 8 minutes, or
until tender. Add salt and pepper and half the parsley. Garnish
with parsley.
Source: Family Circle
Posted by Rick
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