Fisherman s Stew

Ingredients

1 tbsp olive oil 1 cup finely chopped onion 2 medium cloves garlic, peeled and 1 minced 1 (14.5 oz) can peeled, diced 1 tomatoes, undrained 1 tsp fennel seeds, lightly 1 crushed 1/2 tsp dried thyme, crushed 1 (14.5 oz) can vegetable 1 broth, plus enough water to 1 equal 3 cups 1/8 tsp powdered saffron 1/2 tsp salt 1/8 tsp cayenne pepper 2 lb red potatoes, halved and 1 sliced 1/4-inch thick 1 lb halibut fillet, cut into 4 1 pieces 1 freshly ground black pepper 1 to taste 1/4 cup minced parsley 1 cup prepared croutons, crushed 1 to crumbs

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Preparation
 
1. In a large pot, heat the olive oil over medium heat. Add the onion
and
garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds
and
thyme. Bring to a boil, reduce the heat and simmer
10 minutes.

2. Add the broth-water combination, saffron, salt and cayenne pepper.
Simmer 5 minutes. Add potatoes, cover and simmer
15 minutes.

3. Put the halibut pieces in a steamer basket that will fit over the
pot.
Drizzle with a little of the cooking broth and sprinkle with
pepper.
Steam 12 minutes per inch of thickness, or until the fish flakes.

4. Remove the skin from the halibut and put into 4 soup bowls. Stir
the
parsley and croutons into the soup, adjust the seasonings with
salt and
pepper if necessary and ladle into the bowls.

 

 
Servings:
4

 

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