Fall Fish Stew
Soup, a Way of Life
Fall Fish Stew
Soup, a Way of Life
|
1 tablespoon plus 1 teaspoon kosher salt 2 small sweet potatoes, peeled and thinly sliced 1 (10 ounce) package frozen baby lima beans, defrosted in a sieve under warm running water and drained, OR 3 pounds fresh fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins 2 cups fish stock 1 pound cod fillets, cut into 1 1/2 inch pieces 2/3 cup Rouille freshly ground black pepper, to taste lemon juice, to taste Rouille: 4 egg yolks 1 teaspoon kosher salt 1/4 teaspoon dry mustard 2 teaspoons white wine vinegar 12 medium cloves garlic, smashed, peeled, and cut into chunks 3 small dried hot red peppers 1 cup extra virgin olive oil 1 cup vegetable oil 1/4 cup bottled roasted red peppers, drained and coarsely chopped (or jarred flakes) Fish Stock: 5 pounds nonoily fish heads and bones, such as cod, red snapper, grouper, and/or bass 11 cups water 1 cup white wine, optional Directions: Stock: Wash the fish heads and bones very well to eliminate all traces of blood. Cut out the oil rich gills with scissors. Put the fish heads and bones in a medium stockpot and cover with the water and, if using, the white wine. Bring to a boil. Skim off the scum that rises to the top. Lower the heat and simmer, skimming as necessary, for 4 hours. Strain through a fine mesh sieve. Use immediately. Rouille: In a food processor, pulse the yolks, salt, mustard, vinegar, garlic, and dried peppers to combine. With the machine running, pour in the oil, a few drops at a time at first. As the sauce begins to look like mayonnaise, continue to add the oil in a slow steady stream and process until the oil is incorporated and sauce is thick. Add the red peppers and process until smooth. The Stew: Place 3 quarts water, 1 tablespoon salt, and the potatoes in a medium saucepan. Bring to a boil. Lower the heat and simmer until the potatoes are tender but not fully cooked, about 10 minutes. Drain. In a medium saucepan, bring the potatoes, beans, and stock to a boil. Lower the heat to a simmer. Add the fish and simmer for 2 minutes. In a small bowl, whisk 1 cup of the broth into the rouille. Stir the rouille mixture into the soup. Reduce the heat to low and cook, stirring carefully so as not to break up fish too much, for 2 minues, or until the fish is cooked through and the soup is thickened. Season with the 1 teaspoon salt, pepper and lemon juice. Makes 6 cups. |