Fish
Soup Cooked over the wood fire
with Tomatoe Confit
By Executive Chef Alice Water,
Chez Panisse, Berkeley, CA
Ingredients:
3 qts. Fresh Fish Broth (see attached recipe)
1 recipe Rouille (see attached recipe)
21/2 pounds filleted Rockfish (or a mix of halibut, bass,
monkfish)
4 tbls. Olive Oil
1/4 cup White Wine
3 1/2 cups thinly sliced Yellow Onions
Pinch Saffron
3 Bay Leaves
1/4 tspn. Thyme
1/4 tspn. Salt
1/8 tspn. freshly Ground Pepper
6 Tomatoes (peeled, seeded, diced, juice reserved, and strained
or confit)
1 1/2 teaspoons Salt
Pinch Ground Cayenne
4 tbls. chopped fresh Italian Parsley
8 Slices Sourdough Levain Bread (toasted and rubbed with
garlic)
Preparation:
Have the fish broth and garlic mayonnaise ready Start a
fire in fireplace
Cut all the fish filets into pieces about 1/2 inch thick
and 2 to 3 inches long, season with salt and pepper, and
marinade in 1 tablespoon olive oil and the white wine. Warm
the rest of olive oil in a heavy, 8 quart saucepan in the
fireplace, add the onions, saffron, bay leaves, thyme salt
and pepper. Stir the mixture well and cook the onions slowly
for about twenty minutes of until soft. Add the tomatoes,
the strained tomato juice and pour the fish broth over these
ingredients. Add the salt and cayenne and bring to a low
simmer.
Add the rockfish pieces and cook for 8 minutes. Stir in
the parsley and taste for seasoning and adjust. Transfer
the fish into a deep serving platter and pour over a few
ladlefuls of the broth. Put the remaining broth into s soup
tureen. At the table, put a slice of toasted bread in each
bowl and pour the soup over the bread. Pass the rouille
around the table.
Tomato
Confit
Preparation:
Make a bed of basil leaves in the bottom of an ovenproof
dish that will hold the tomatoes snugly in one layer. Peel
and core the tomatoes and place them core side down on the
basil. Lightly salt and pepper Pour in enough extra virgin
olive oil to come halfway up the sides of the tomatoes.
Bake for 1 1/2 hours in a preheated 350 degree oven, until
the tomatoes are soft and lightly caramelized and have infused
the oil with their perfume.
Other
Great Chef RecipesLinks:
Caramel
Pear Ice Cream
Fall
Vegetable Bagna Cauda
Fall
Vegetable Ragout with Mushrooms
Fish
Soup Chez Panisse
Fish
Soup Cooked over the wood fire with Tomato Confit
Galette
Amandine
Garden
Salad with Shallot a Vinaigrette
Peking
Duck Breast Grilled over Vine Branches
Rouille
Other
Great Related Links:
Alice
Waters Cooks A Dream
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