Anne Quatrano s Fish Soup


FOR FISH SOUP: 1 tablespoon olive oil 1 onion, (preferably Vidalia) diced 1 bulb fennel, diced 4 garlic cloves, sliced thinly 2 fresh bay leaves 10 springs fresh thyme, plus more for garnish 4 1-inch strips orange zest Pinch red pepper flakes 4 cups chicken stock 6 4-ounce fillets of Virginia Black Bass 4 fingerling potatoes, cooked and sliced 6 toasted croutons or mini garlic toasts to garnish (optional) Aioli (optional, recipe follows) Salt and pepper to taste FOR AIOLI: 4 cloves garlic 1 egg 3 egg yolks 1 tablespoon lemon juice 1/2 cup olive oil


Using A Large Heavy Bottomed Sauce Pan, Mildly Sauté Onions And Fennel In Olive Oil On Medium Heat Until Translucent. Add Garlic And Allow To Cook Slowly, But Not Brown. Add Bay Leaves, Thyme, Orange Zest And Red Pepper Flakes, Stirring Gently. Add Ch

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