Onion Soup With Fish

By davidgoodman

Ingredients

• 4 tbsp. butter
• 2 tsp. finely minced garlic
• 8 c. coarsely chopped onions, about 2 1/2 lb.
• 1/4 c. flour
• 1 c. dry white wine
• 8 c. fish stock
• 1 bay leaf
• 1 or 2 dried hot red peppers
• salt to taste, if desired
• freshly ground pepper to taste
• 2 lb. skinless, boneless blackfish, red snapper, monkfish, tilefish or other white-fleshed, non oily fish

Details

Servings 6

Preparation

Step 1

Heat the butter in a deep pot with a heavy bottom and add the garlic. Cook briefly without browning. Add the onions and cook, stirring, until they are golden brown, about 15 minutes. Do not burn. Sprinkle with the flour and stir to blend well. Add the wine, stirring, and bring to the boil. Add the fish stock, bay leaf, dried red peppers, salt and pepper. Bring to the boil and let simmer, uncovered, about 15 minutes. Meanwhile, cut the fish into one-inch cubes. There should be about four cups. After the broth mixture has cooked 15 minutes, add the cubed fish and let cook about four minutes. Do not overcook or the fish will become dry. Scoop out and discard the hot peppers and bay leaf.