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Ingredients

• 10-11 ounces yellowtail fillet, skinned and boned
• A pinch of saffron
• 1/4 pound onions, peeled
• 6 ounces potatoes, peeled
• 2 medium-sized cloves of garlic, peeled
• 1 tablespoon olive oil
• 2 bay leaves
• 1 fresh chilli, finely chopped or a pinch of dried chilli flakes, to taste
• 1/2 cup dry white wine
• 2 1/4 cups clear fish stock or water
• 1 cup peeled, chopped tomatoes
• 5 teaspoons finely chopped fresh thyme and parsley (lemon thyme is a good option if you can get hold of it)
• Sea salt and freshly ground black pepper, to taste

Description

Autumn Fish Soup - The Huffington Post

Kitchen Daily