Fall Fish Stew

Preparation info
  • Makes 6 cups 1.5 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This pretty soup—with the green of the lima beans, the deep orange-gold of the sweet potatoes, and the lighter, brighter gold of the rouille—is quickly made if fish stock is on hand. The rouille lets me slide smoothly into the next topic, Mediterranean fish soups.


  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 small sweet potatoes, peeled and thinly sliced


Place 3 quarts (1 l) water, 1 tablespoon salt, and the potatoes in a medium saucepan. Bring to a boil. Lower