ROCKFISH SOUP WITH FENNEL AND POTATOES
Steps:
- Fillet the rockfish, reserving the heads and bones. Cut the fillets into 1-inch pieces, salt lightly, cover with plastic wrap and refrigerate. Place the heads and bones in a large pot and add the wine and water. Bring to a simmer and cook for 10 minutes, skimming any impurities. Trim the stalks from the fennel, reserving the trimmings, and divide the bulb into lengthwise quarters. Cut the core from the center of each quarter, then slice the fennel into ½-inch-thick crosswise slices. Add the fennel trimmings, carrot, leek, garlic, bay leaf, fennel seeds, peppercorns, thyme, parsley and lemon slice to the pot, pressing them in with the bones but being careful not to stir, and simmer until the broth is flavorful, 35 to 45 minutes. Pour the fish broth through a fine mesh strainer lined with cheesecloth into a bowl set over a second bowl of ice. Season with 1 teaspoon salt and whisk to cool. You should have about 4 cups of broth. Steam the potatoes until tender, about 15 minutes. Cool, and cut each potato in half lengthwise. (The dish can be prepared up to this point a day in advance and the strained broth and potatoes refrigerated tightly covered.) Heat the butter in a soup pot over low heat, add the chopped fennel and cook, covered, until tender, about 15 minutes. Pour the strained broth over the fennel and bring to a simmer over high heat. Add the clams and potatoes, cover, and cook until the clams open, 3 to 4 minutes. Remove the pot from the heat and add the fish pieces, pushing them gently to submerge them in the hot broth, and cover. Set aside until the fish is cooked through, about 5 minutes. Taste the broth and add more salt if necessary. Chop together the tarragon, parsley and lemon zest. Step 8 Use a slotted spoon to transfer the fish and vegetables to heated soup plates, then ladle over some of the broth. Sprinkle with the tarragon, parsley and lemon zest mixture, and serve immediately.
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Dewayne Beryman
[email protected]This soup is a bit bland for my taste.
Judy Acevedo
[email protected]I'm not a big fan of fennel, but I really enjoyed this soup.
Md samidul
[email protected]This soup is a great way to get your kids to eat fish.
E fern
[email protected]I love how this soup is both light and flavorful. It's perfect for a summer meal.
FLEX JP
[email protected]This soup is so delicious and easy to make. I've already made it twice this month!
Ella Albios
[email protected]This soup is amazing! I love the unique flavor of the fennel and potatoes with the rockfish.
Md Somaiya
[email protected]I would definitely recommend this soup to anyone who loves rockfish.
ZAHID DUBAI
[email protected]This soup is perfect for a cold winter day.
Kp Nelam G
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but it's packed with flavor.
Cassius Glover
[email protected]This soup is a great way to use up leftover rockfish. It's also a very affordable meal to make.
Kalkidan Fikadu
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised! The fennel and potatoes added a nice sweetness to the soup, and the rockfish was cooked perfectly.
Ebie Banzhaf
[email protected]This soup was so easy to make and it turned out so flavorful! I love the combination of fennel and potatoes with the delicate flavor of the rockfish.
Chantalle Yeah
[email protected]This rockfish soup was a hit with my family! The fennel and potatoes added a delicious depth of flavor, and the fish was perfectly cooked.