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serves 8
1
pound grouper or halibut fillet
2 teaspoons saffron
2 tablespoons olive
oil
1/2 teaspoon Aromat seasoning
2 medium chopped shallots
1 small
diced white leek
1 large minced garlic clove
1 14 ounce can tomatoes
1/2 cup dry white wine
1 1/2 quarts fish stock
1/2 teaspoon seafood
seasoning
4 ounces roux
1 teaspoon salt
1/4 teaspoon Tabasco sauce
croutons
Cut the grouper or halibut fillet into small cubes.
Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.
Pour the remaining olive oil in a heavy bottom soup pot. Add shallots,
leek, and garlic and sauté over low heat.
Stir in the remaining
saffron and the chopped tomatoes. Add the wine, fish stock, and sea food
seasoning.
Whisk in the roux to slightly thicken the soup. Allow to simmer
for 20 minutes. Season with salt, pepper and Tabasco sauce.
A few minutes
before serving, add diced grouper.
Simmer the soup for 5 minutes. Serve in
soup plates or cup with croutons.
** Other white firm fish may be used for
this recipe.
