Esta es una exhibición prevé de cómo se va ver la receta de 'Fish Soup With Tomatoes And Red Pepper Garlic Sauce ...' imprimido.

Receta Fish Soup With Tomatoes And Red Pepper Garlic Sauce ...
by Global Cookbook

Fish Soup With Tomatoes And Red Pepper Garlic Sauce ...
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 med onion finely minced
  • 1 x fennel bulb coarsely minced
  • 8 c. fish stock or possibly bottled clam juice
  • 1 c. minced fresh Italian parsley
  • 2 x strips orange peel - (3" long)
  • 3 lb ripe tomatoes peeledand coarsely minced
  • 1 lb medium red-skinned potatoes peeledand cut into 1/4"-thick rounds
  • 1 lrg red-skinned potato quartered
  • 1 lrg healthy pinch saffron threads
  • 2 1/2 lb lingcod fillets cut 1 1/2" pcs
  • 1 x red bell pepper
  • 6 Tbsp. extra-virgin extra virgin olive oil
  • 3 x garlic cloves Salt to taste
  • 1 x French-bread baguette cut 1/4"-thick rounds

Direcciones

  1. Make soup: Heat oil in large pot over medium heat. Add in onion and fennel. Saute/fry till onion is translucent/soft, 8 min. Add in stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer till fennel is tender, about 5 min. Add in tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer till potatoes are tender, about 12 min. Remove from heat.
  2. Remove quartered potato from soup. Cold slightly. Peel potato; transfer to processor.
  3. Make rouille: Char bell pepper over gas flame or possibly in broiler till blackened on all sides. Enclose pepper in paper bag 10 min. Peel and seed pepper. Cold.
  4. Transfer bell pepper to processor with potato. Add in 2 Tbsp. oil and garlic. Process till smooth. With machine running, gradually blend in 4 Tbsp. oil. Season with salt.
  5. Preheat broiler. Arrange bread rounds on baking sheet. Broil till crisp, about 2 min. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cold toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
  6. Add in fish to soup. Simmer till fish is just opaque in center, 5 min. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.
  7. This recipe yields 6 to 8 servings.
  8. Description: "(Soupe De Poissons Aux Tomates Avec Rouille)"