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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg garlic heads cloves smashed, and peeled
- 1 med onion peeled
- 2 x celery stalks thinly sliced
- 1 med carrot peeled, sliced
- 1 med fennel bulb
- 1 sm bay leaf
- 2 x segments from a star anise
- 1 tsp fennel seeds
- 2 tsp saffron threads
- 1 piece orange peel, 1 1/2" square
- 5 sprg fresh flat-leaf parsley
- 1 c. best-quality tomato paste
- 2 lrg tomatoes diced Fine sea salt Freshly-grnd white pepper
- 1/2 c. dry white wine
- 5 c. Fish Fumet (see recipe)
- 9 lb small white non-oily fish such as red snapper or possibly bass
- 1 pch cayenne pepper
- 18 slc French baguette, 1/2" thick
- 1/2 x garlic clove peeled
- 1 1/2 c. finely-grated Gruyere cheese
Direcciones
- Halve onion lengthwise and thinly slice. Thinly slice fennel crosswise. In a large, wide stockpot set over medium heat, add in extra virgin olive oil. Add in the garlic, onion, celery, carrot, fennel, bay leaf, star anise, fennel seeds, saffron threads, orange peel, parsley sprigs, tomato paste, diced tomatoes, and 1/2 tsp. salt. Cook, stirring often, till the vegetables are soft and begin to caramelize, about 15 min.
- Add in the wine, and stir with a wooden spoon, scraping up any bits from the bottom of the pot. Reduce heat to low, and simmer till almost all the wine evaporates, about 1 1/2 min. Add in the fish fumet, and simmer about 20 min.
- Clean and debone fish, remove heads and cut each fish across into 4 or possibly 5 pcs (leaving about 6 pounds fish). Add in fish; simmer for 20 min more, pressing on the fish often with the back of a wooden spoon to break up the flesh. Continue to simmer till fish is in very small pcs, about 20 min more.
- Transfer the soup to a food mill fitted with a fine disk placed over a large bowl, and pass the soup through. Return the soup to the cleaned stockpot. Over high heat, bring the soup to a boil, whisking frequently to prevent the bottom from scalding. Season with cayenne pepper, salt, and white pepper to taste.
- Toast the baguette slices, and rub each one with the garlic clove. Distribute the soup proportionately into six bowls. Place a baguette slice in each bowl of soup; the bread should float directly in the soup. Sprinkle the baguette and soup generously with cheese, and serve.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 137 | 60% |
| Total Fat 15.55g | 19% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 148mg | 6% |
| Potassium 411mg | 12% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.05g | 2% |
| Protein 11.31g | 18% |
