Fish Soup Cooked over the wood fire with Tomatoe Confit
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA

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)

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

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

Other Great Related Links:
Alice Waters Cooks A Dream


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