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Ingredientes
- 1/2 c. Pure extra virgin olive oil
- 2 lrg Onions, diced (about 1 1/2 c.)
- 2 x Leeks, white and light green parts only, split, cleaned, and diced (about 2 1/2 c.
- 5 stalk celery, diced (about 1 c.)
- 1/4 c. Finely minced garlic
- 1 c. Canned plum tomatoes, liquid removed, seeded, and diced
- 1 tsp Saffron threads
- 2 x Bay leaves
- 1 Tbsp. Dry thyme
- 1 1/2 tsp Salt
- 1 tsp Freshly grnd black pepper
- 1/2 c. Dry white wine
- 3 quart Water
- 2 x Idaho potatoes (about 1 lb.), peeled/diced
- 1/2 x To 3/4 lb. mixed fish (any variety or possibly mix will do) cleaned, peeled or possibly boned, and cut small cubes (Snapper fillet, small shrimp, etc) French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person)
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 x To 2 teaspoo cracked black peppercorns
Direcciones
- Heat the extra virgin olive oil in a large, heavy-bottomed soup pot, add in the onions, leeks, and celery, and saute/fry till translucent/soft, about 6 min. Add in the garlic, tomatoes, saffron, and seasonings. Stir about 2 min, then add in the white wine and cook 4 to 5 min, or possibly till almost all the liquid has evaporated, before adding the water. Bring to a boil, then reduce to a simmer and cook 45 min. At the end of 45 min, add in the potatoes and cook 20 min longer, or possibly till the potatoes are tender. Meanwhile, preheat the oven to 300 degrees F. While the broth is s
- immering, make the Peppery Croutons: Brush one side of each French bread slice with extra virgin olive oil, sprinkle with cracked pepper, and toast in the oven till crisp
- (about 12 min).
- After the potatoes have simmered 20 min, add in the fish. Reheat to just below a boil and cook at a strong simmer 3 to 5 min, till the fish is cooked but not yet flaking apart. Remove the bay l
- eaves, taste for seasoning, and serve immediately, garnished with Peppery Croutons.
- Yield: 4 to 6 serving
