Fish Soup Proven�ale
Source of Recipe
Internet
List of Ingredients
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 small fennel bulb (about 9 ounces), fronds trimmed, chopped
3 garlic cloves, chopped
1 1/2 cups dry white wine
6 cups homemade fish stock (recipe follows) or bottled clam juice
1 28-ounce can peeled tomatoes in juice, drained with juices reserved, and chopped
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried thyme
3/4 teaspoon dried savory or oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed hot red pepper flakes
1 pound striped bass filets, skinned, cut into 1-inch pieces
1 pound red snapper filets, skinned, cut into 1-inch pieces
1 teaspoon crushed saffron threads
8 slices crusty French or Italian bread, toasted
Freshly grated Parmesan cheese
A�oli
1 large egg, at room temperature, or 1/4 cup liquid egg substitute
4 garlic cloves, crushed through a press
1 teaspoon fresh lemon juice
1/4 teaspoon crushed saffron threads
1/4 teaspoon salt
1/4 teaspoon hot red (cayenne) pepper
3/4 cup olive oil (not extra virgin)
3/4 cup vegetable oil
Recipe
In a soup pot. heat the oil over medium heat. Add the onion and fennel bulb. Cook, stirring often, until the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes.
Add the wine and bring to a boil. Add the stock, the tomatoes with their juices, parsley, thyme, savory, salt, fennel seed, and hot pepper. Bring to a simmer. Reduce the heat to low and simmer to blend the flavors, about 1 hour. (The soup base can be prepared up to 1 day ahead. Cool, cover, and refrigerate. Bring to a boil before continuing.)
Add the fish and saffron and bring to a boil over high heat. Cook until the fish is cooked through, about 5 minutes. Using a slotted spoon, transfer the solids (fish and vegetables) to a blender and food processor and blend with small amounts of the cooking liquid until pur�ed. Stir the pur�e back into the cooking liquid.
While the soup is cooking, make the a�oli: In a blender, combine the egg, garlic, lemon juice, saffron, salt and cayenne. In a glass measuring cup, combine the olive and vegetable oils.
With the motor running, slowly add the oils to the egg mixture, blending until thickened (it should take about 1 minute to add the oils). Cover and refrigerate until ready to serve.
To serve, place a piece of toast in the bottom of each bowl. Spoon the soup into the bowls. Pass bowls of the grated cheese and a�oli on the side.
Homemade Fish Stock: Rinse 2 pounds of fish bones and trimmings (use white-fleshed fish, and not oily varieties like salmon or mackerel). If the heads are attached, use kitchen shears to cut out and discard the gills, and rinse again. Heat 1 tablespoon of olive or vegetable oil in a large pot over medium heat. Add 1 small onion and 1 small celery rib with leaves, both chopped. Cook until softened, about 5 minutes. Add the fish bones. Add 1 cup dry white wine and bring to a boil. Add 1 1/2 quarts water and bring to a boil over high heat, skimming off the foam from the surface. Reduce the heat to low. Add 4 fresh parsley sprigs, 1/4 teaspoon dried thyme, and 6 whole peppercorns. Simmer for 30 minutes. Strain, discarding the solids. You should have 6 cups--add water if needed.
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