PROVENCALE FISH SOUP

1 pound grouper or halibut fillet*
2 teaspoons saffron, divided use
2 tablespoons olive oil, divided use
1/2 teaspoon Knorr Aromat seasoning
2 medium chopped shallots
1 small diced white leek
1 large minced garlic clove
1 (14 ounce) can tomatoes, chopped
1 1/2 quarts fish stock
1/2 cup dry white wine
1/2 teaspoon seafood seasoning
4 ounces roux
1 teaspoon salt
ground black pepper to taste
1/4 teaspoon Tabasco sauce
croutons

Cut the grouper or halibut fillet into small cubes. Season with 1/2 of the saffron, 1/2 of the olive oil, and Knorr Aromat seasoning; set aside.

Pour the remaining olive oil in a heavy bottom soup pot. Add shallots, leek, and garlic and saute over low heat.

Stir in the remaining saffron and the chopped tomatoes.

Add the fish stock, wine, and seafood 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.

Servings: 8