Often found in French kitchens, this creamy soup, inspired by Christian Vincent's seductive film, Haute Cuisine, will also be a hit your kitchen.
- 1 Pound white squid
- 12 cloves of garlic, crushed
- 3 small onions, chopped
- 2 Cups dry white wine
- 3 1/3 Pounds sole, raiteaux, or turbot
- 3 large potatoes, cut into large cubes
- 1/2 Cup butter
- Croutons, for garnish
Sauté garlic and chopped onion in butter. Add white squid, cut into thin strips. Continue to sauté for 15 mins, stirring constantly. Add dry white wine and cover. Allow to cook for 1 hour. Add cubed potatoes and fish. Simmer for another 15 mins. Serve topped with croutons.