- 6
Ingredients
- 2 lbs. trimmings, including skin and bones, from white-fleshed fish such as cod, red snapper, or sole
- 2 ripe or canned tomatoes, quartered
- 2 lemons, quartered
- 4 cups water
- 6 slices Italian bread, about 1/2" thick
- Extra-virgin olive oil for brushing on bread
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1 cup minced shallot or red onion
- 1/2 cup chopped celery or fennel
- 1 tsp. minced or pressed garlic
- 2 lbs. firm-fleshed fish fillet such as halibut, sea bass or tuna cut into bite-sized pieces.
- 1 cup peeled, seeded, drained and chopped ripe or canned plum tomatoes
- 1 cup dry white wine
- salt
- freshly ground pepper
- hot-sauce (like Tabasco)
- 2 or so tbsp. freshly squeezed lemon juice
- minced parsley (preferably flat-leaf)
- lemon wedges for serving
Preparation
Step 1
Quickly rinse the white-fleshed fish under cold running water. Place in a stockpot or large saucepan. Add the quartered tomatoes and lemons and the water. Place over medium heat and bring to a simmer. Pouch, uncovered, until the fish is very tender, about 30 minutes.
Remove from heat. Strain the poaching liquid through a sieve lined with cheesecloth; reserve. Discard the fish, tomato and lemons left in the sieve.
Preheat oven to 350 degrees. Brush the bread slices on both sides with olive oil, place on a baking sheet, and toast in oven until golden brown and crisp, about 25 minutes.
Meanwhile, in a clean stockpot, combine the oil and butter and place over medium heat. When the butter stops foaming, add the shallot or onion and celery or fennel and saute until soft but not browned, about 5 minutes. Add the garlic and saute for about 1 minute and add a little salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low, cover and continue to simmer until the fish pieces are tender but still hold their shape, about 10 minutes. Taste and add salt, pepper, pepper sauce and lemon juice to taste.
To serve, place the toasted bread in warmed individual bowls and ladle the soup over the bread. Sprinkle with minced parsley and serve immediately Offer lemon wedges at the table.