*  Exported from  MasterCook  *

                           Cotriade Paimpolaise

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Seafood
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Fish stock
   2      pounds        Assorted fish (skinned eel -- shark, monkfish, red
                        ocean perch -- sea
                        and/or grouper -- cut
                         -- into 3/4-inch cubes
   1 1/2  pounds        Waxy potatoes -- peeled and
                         -- cut into 1/2-inch cu
     1/4  teaspoon      Saffron threads -- crumbled

pn Powdered saffron Salt and pepper to taste 1 tb Fresh parsley; chopped 
 In a large nonreactive saucepan or a soup pot. bring fish stock to a simmer. 
Add any firm-fleshed fish (such as eel, shark, or monkfish) and potatoes
; cook over medium heat for 8 minutes. Add the more delicate fish
 (such as snapper, perch, sea bass, or grouper) and saffron.
 Simmer until the potatoes are tender and the fish is opaque, about 5 minutes longer.
Season with salt and pepper.

 Ladle soup into individual soup plates and sprinkle with parsley.

 Per serving: Calories: 268; fat: 2g; sodium: 103mg; cholesterol: 56mg.


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