Le bernardin fish soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Extra-virgin olive oil
2 larges Garlic heads; cloves smashed,
And peeled
1 medium Onion; peeled
2 Celery stalks; thinly sliced
1 medium Carrot; peeled, sliced
1 medium Fennel bulb
1 small Bay leaf
2 Segments from a star anise
1 teaspoon Fennel seeds
2 teaspoons Saffron threads
1 Piece orange peel; 1 1/2\" square
5 Sprigs fresh flat-leaf parsley
1 cup Best-quality tomato paste
2 larges Tomatoes; diced
Fine sea salt
Freshly-ground white pepper
½ cup Dry white wine
5 cups Fish Fumet; (see recipe)
9 pounds Small white non-oily fish
Such as red snapper or bass
1 pinch Cayenne pepper
18 slices French baguette; 1/2\" thick
½ Garlic clove; peeled
1½ cup Finely-grated Gruyere cheese

Directions

Halve onion lengthwise and thinly slice. Thinly slice fennel crosswise. In a large, wide stockpot set over medium heat, add olive oil. Add the garlic, onion, celery, carrot, fennel, bay leaf, star anise, fennel seeds, saffron threads, orange peel, parsley sprigs, tomato paste, diced tomatoes, and ½ teaspoon salt. Cook, stirring often, until the vegetables are soft and begin to caramelize, about 15 minutes. Add the wine, and stir with a wooden spoon, scraping up any bits from the bottom of the pot. Reduce heat to low, and simmer until almost all the wine evaporates, about 1½ minutes. Add the fish fumet, and simmer about 20 minutes. Clean and debone fish, remove heads and cut each fish across into 4 or 5 pieces (leaving about 6 pounds fish). Add fish; simmer for 20 minutes more, pressing on the fish often with the back of a wooden spoon to break up the flesh. Continue to simmer until fish is in very small pieces, about 20 minutes 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 evenly 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.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 108 Calories (kcal); 5g Total Fat; (44% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Maguy Le Coze and Eric Ripert Converted by MM_Buster v2.0n.

Related recipes