Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 c Finely chopped onion
2 md Cloves garlic, peeled and
Minced
1 (14.5 oz) can peeled, diced
Tomatoes, undrained
1 ts Fennel seeds, lightly
Crushed
1/2 ts Dried thyme, crushed
1 (14.5 oz) can vegetable
Broth, plus enough water to
Equal 3 cups
1/8 ts Powdered saffron
1/2 ts Salt
1/8 ts Cayenne pepper
2 lb Red potatoes, halved and
Sliced 1/4-inch thick
1 lb Halibut fillet, cut into 4
Pieces
Freshly ground black pepper
To taste
1/4 c Minced parsley
1 c Prepared croutons, crushed
To crumbs

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.

Data per serving Calories......415 Carbohydrates.....58g
Monounsaturated fat....4g Protein.......30g Sodium.........1003mg
Polyunsaturated fat....2g Fat............7g Saturated fat......1g
Cholesterol..........36mg

(Adapted from "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere, translated and interpreted by Stephanie Lyness)

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