Heat the oil or butter in a large saucepan or flameproof casserole, and gently cook the onion and potatoes, without browning, until the onion is transparent. Pour on the fish stock, add the saffron, coriander stalks and bay leaf, and simmer until the potatoes are soft. Remove the herbs. (At this stage, you can, if you want a thicker soup, mash some of the potatoes.)
Skin the fish fillets, and cut into
© 1995 Frances Bissell. All rights reserved.