Ingredients

• Half of foundation base
• 2 cups fish stock
• 2 cloves minced garlic
• 4 medium size boiling potatoes, peeled and cut into 1/2-inch dice
• 1 teaspoon saffron dissolved in 1 tablespoon of warm water
• 1 package (10 ounces) frozen thawed petite peas
• 1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes
• Salt and Tabasco sauce
• 1/2 cup mayonnaise, mixed with 1/4 cup pimentos

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Instructions

1. Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.