Soupe de Poisson
Serve this with garlic bread for a warm and satisfying dinner.
Heat the olive oil over medium heat and add the onion, red pepper, and carrots. Cook for about 5 minutes without browning.
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 carrots, diced in 1/4 inch cubes
- pinch of cayenne pepper powder
- 1 tablespoon mixed dried herbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup white wine
- 4 tomatoes, chopped
- 3 potatoes, diced in 1/2 inch cubes
- 1 cup water
- 1 pound whitefish filets (cod works well), cut into bite-sized pieces
- 1/2 pound scallops
- 1/3 cup heavy cream
- 1/4 cup parsley
Stir in the cayenne, herbs, salt, and pepper. Then add the white wine and tomatoes and bring to a boil. Add the potatoes, cover, and cook for 10 minutes.
Add the water and cook uncovered until the potatoes are just done, about 5 minutes. Stir in the fish and the scallops and cook another five minutes or just until the fish is cooked through. Stir in the heavy cream and parsley and serve hot.
Makes about 6 servings.
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