East Indian Soup

2 large potatoes, sliced
2 onions, sliced
10 oz. milk
1 1/2 lbs. Flounder
1 cup chicken broth
2 1/2 cups thick cream
1/2 tsp. saffron
1/4 tsp. turmeric
Freshly ground black pepper

Place potatoes and onions with the milk and chicken broth. Cook until potatoes are done. Blend in an electric blender. Poach the fish in salted water until just tender. Drain and remove bones, keep warm. Put the blended mixture over low heat and add cream and saffron and turmeric and bring to a boil. Add pieces of fish and season with pepper and salt. Serves 4.

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