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4
first-course servingsMedium
Published 1998
Quite a few years ago, Paula Wolfert and I did some work together. I had remembered this soup as being hers. When I called her to check, she remembered that it was her soup and my idea to gel it. She is still a wonderful cook, and I still like gelled soups.
This soup is full of my favorite Riviera fish soup flavors. The saffron and vegetables give it a luscious golden color. I doubt if I would often make only four portions; I would be more likely to double the recipe, as I often hav