This recipe looks longs, but is quite simple. Keep in mind that using the most fresh fish and fresh herbs in this recipe are key. The herbs are an important flavor component. The quality of stock can also enhance the dish further. If you can make your own or find good fish stock with little or no salt - it is the better choice. Do not over cook the fish. It should be added only at the very last minute to poach, before serving. Poaching means the liquid is at barely a simmer – not boiling.
To improve the nutrition profile of the dish you can use 1 Tablespoon of olive oil instead of salt pork.
Yield: 4 large servings
Ingredients:
-
Salt pork, rind removed – 2 ounces
-
Spanish onions, peeled, quartered – 1 pound (about 2 medium)
-
Thyme – 1 sprig
-
Oregano – 1 sprig
-
Parsely – 1 sprig
-
Bayleaf – 1
-
Small red potatoes, peeled, quarted – 2 pounds
-
Fish stock or Water - 64 fluid ounces (2 quarts)
-
Salt – to taste
-
Pepper – to taste
-
Red snapper (or other mild, white, fish) skin removed, cut into large pieces – 2 pounds
-
Croutes, from baguette - 12 pieces (a croute is a toasted slice of bread that maybe brushed with olive oil or butter)
-
Parsley, minced - 1 tablespoon
Directions:
-
Put the fish stock, or water, in a saucepan and heat to just below a simmer. Reserve.
-
Heat a seperate soup pot or dutch oven over medium heat and add the salt pork or olive oil. Cook for 1-2 minutes to heat the fat.
-
Add the onions, sprinkle with 1/2 teaspoon salt, turn heat to medium low, and cook for 5 minutes (no browning on the onions).
-
Tie the thyme, oregano, parsley, and bay leaf in a cheesecloth and add to the pot along with the potatoes and the warm fish stock or water.
-
Taste the soup at this point, adjust seasoning with salt. Careful not to over season since the soup liquid will reduce
-
Increase the heat and bring the soup to a boil. Then reduce the heat to low and simmer the soup until the potatoes are tender. About 30-40 minutes.
-
At this point, there should be enough broth to poach the fish in, add an extra cup of stock or water to the soup if it is too thick. Taste the soup and re-check the seasoning. Remove the cheesecloth with herbs and bay leaf.
-
Add one third of the fish fillets to the barely simmering soup, and poach until opaque. Remove with a slotted spoon and keep warm. Repeat twice, with the remaining fish. (Note: Make sure all the fish you add is immersed in the broth, but near the surface so you can scoop it out when cooked. Be careful when handling the fish, so it doesn’t fall apart. You may need to gently turn the fillets. Add less fish at a time if it doesn’t all fit.)
-
To plate, put 3 croutes in each of 4 large serving bowls. Place fish on top of the croutes, add several pieces of potatoes and onions from the soup to each bowl, and spoon broth generously over top. Sprinkle lightly with parsley. Bon Apetite!
