One taste of this saffron-scented fish soup is all it takes to transport you to the coastal ports of the Mediterranean. A little French bread to soak up the rich flavors of saffron, garlic, and tomato combined with seafood stock and wine is a gourmet’s delight.  fruit of the pomegranate tree.
Servings:  4 generously
Ingredients:
3 tbs extra-virgin olive oil***
1 cup onion, chopped
1 tbs finely chopped garlic + 2 large cloves garlic, blanched and blotted dry
1/2 tsp saffron threads***
11/2 oz  Glace de Fruits de Mer Gold® (More Than Gourmet lobster/seafood stock)***
4 cup hot water
1 cup dry white wine
2 tsp tomato paste
1 tsp dried thyme leaves
1 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chopped flat-Leaf parsley + a few leaves to garnish
2 lb firm white-fleshed fish cut in 1-inch chunks    
salt and freshly ground black pepper to taste
1/2 cup high quality prepared mayonnaise
8 thin slices French baguette, lightly toasted
  

1. Heat 2 tbs of the olive oil in a deep casserole over medium-high heat. Add onion and sauté until wilted then stir in garlic.
2. Add 1/2 of the saffron to diluted Glace de Fruits de Mer Gold® in 4 cups hot water, and pour into casserole along with white wine.
3. Stir in tomato paste and thyme leaves. Bring mixture to a boil, then adjust heat to medium.
4. Add potato cubes, and cook until almost tender, about 12 to 15 minutes.
5. Stir in parsley and fish, and cook until fish is opaque, about 5 minutes. Turn off heat.
6. Prepare aïoli: Dissolve remaining saffron in 1 tbs of the hot stock.
7. Combine blanched garlic, dissolved saffron and broth, and remaining 1 tbs of olive oil in an electric blender, and purée until smooth. Add mayonnaise and salt to taste.
8. Ladle soup into large, flat bowls. Add 2 toasts to each bowl and top each with a spoonful of aïoli. Pass remaining sauce at table. Serve at once.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.