Soupe de Poissons “Fifine” from The Robert Carrier Cookbook by Robert Carrier
Heat olive oil (2 to 3 tablespoons per person) in a large thick-bottomed casserole, and sauté sliced onions in the oil until transparent. Add garlic, chopped an
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Ingredients
- 2½-3 pounds fish for soupe de poissons
- 2-3 cloves garlic
- 6-8 ripe tomatoes, seeded and coarsely chopped
- 2-3 tablespoons olive oil per person
- 2-3 Spanish onions
- stale French bread, rubbed with garlic
- freshly grated cheese
- 1 small dried hot red pepper
- 1 bouquet garni (parsley, thyme, rosemary, dried fennel)
- ½ teaspoon powdered saffron
- 2½ quarts salted water
- 1 bay leaf
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