Recipe: Fish Soup with Tomato and Saffron

By David Harbilas

Lobster bisque is so familiar as to be a cliché, but the French have a similar fish soup that is equally as delicious and not nearly as well known.

The idea is the same: a flavorful tomato broth is made with aromatic vegetables, fish and fish bones, then pureed and strained.

Where the assertive flavor of lobster lends itself best to tomato paste, fish finds a better partner in fresh tomatoes, low heat, and white wine.

Serves 4

• 1 pound fish and fish bones, preferably cod or other whitefish
• 1 large yellow onion, sliced
• 1 bulb fennel, sliced
• 1 clove garlic, sliced
• 1 cup white wine Read the rest of this entry »