Fish
Soup Chez Panisse
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA
Fish
Broth Ingredients:
2 - 4 pounds assorted Fish carcasses
and heads
1 1/2 pounds Mussels
2 pounds Clams
3 tablespoons pure Olive Oil
1 cup dry White Wine
1/2 stalk of Celery, chopped
1 Carrot, chopped
1 medium Onion, diced
2 Tomatoes, diced
1 head of Garlic, cut in half
A handful of Fennel Tops
4 sprigs Italian Parsley
4 sprigs Thyme
3 Bay Leaves
3 quarts water
Preparation:
Clean and rinse fish carcasses. Scrub and de-beard the mussels.
Soak and clean the clams.
In
a large pot (for a wonderful smoky flavor, set the pot into
the fireplace) warm the olive oil. Add the fish carcasses
and cook them, stirring continually to expose all surfaces
to the heat for 5 to 8 minutes, until the color changes to
white and the fragrance of the fish is released. Add the mussels,
clams, vegetable, herbs and water and bring the liquid to
a simmer. Skim off and discard the white froth as it rises
to the surface. Maintain a gentle simmer for 30 minutes. Remove
the broth from the heat, strain it through a fine sieve and
discard all the remaining solids. Ideally, use this broth
the same day it is made.
Rouille
Ingredients:
1/2 cup soft White Breadcrumbs
1/4 cup Fish Broth
1 fresh Serrano Chile (stem removed, sliced)
2 cloves Garlic
Pinch Saffron
1 large Red pepper (charred, peeled, seeded, juice reserved)
Freshly ground Pepper
3/8 tspn. Salt
3/4 tspn. Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Preparation:
QPut the breadcrumbs in a bowl. Add the fish broth, and any
juices from the peppers and mix well. Put the Serrano chile,
garlic and saffron in a mortar and pound and grind them to
a paste. Add the red pepper and work it to a similar consistency.
Add the moistened breadcrumbs. Stir and grind until mixture
resembles a fine porridge. Grind a little black pepper into
the sauce, add the salt and vinegar and stir in the olive
oil. Use at once.
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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