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

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.

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

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

Other Great Related Links:
Alice Waters Cooks A Dream


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