| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Dutch |
Emlive10 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
c |
Thinly sliced onions |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
c |
Thinly sliced fennel |
| 6 |
|
Baby artichokes, trimmed and |
|
|
halved |
|
|
One medium orange, Zest of |
| 8 |
c |
Fish stock |
| 4 1/2 |
c |
Fresh tomatoes, peeled |
|
|
seeded and |
|
|
chopped |
| 1/2 |
lb |
Swiss Chard, thinly sliced |
| 1 |
lb |
Baby new or red potatoes |
|
|
quartered |
| 3 |
lb |
Firm white fish, such as |
|
|
Daurade |
|
|
Sole Bass |
|
|
Grouper Pollack |
|
|
etc. cut into |
|
|
2-inch pieces. |
| 1/2 |
c |
Finely chopped parsley |
| 12 |
|
Toasted French bread rounds |
|
|
2-inch rounds and |
|
|
1/4-inch thick |
| 1 |
|
Recipe Rouille, recipe |
|
|
follows |
INSTRUCTIONS
In a large saucepan or Dutch oven, over medium heat, add the oil. When
the oil is hot, add the onions. Season with salt and pepper. Saute for
4 minutes. Add the fennel. Season with salt and pepper. Continue to
saute for 4 minutes. Add the artichokes, orange zest and fish stock.
Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the
tomatoes, Swiss chard and potatoes. Simmer for 10 minutes. Season the
fish with salt and pepper. Lay the fish in the simmering liquid. Cook
for 5 minutes, or until the fish is flaky. Stir in the parsley. To
serve, lay a couple of the croutons in the center of each serving
bowl. Ladle the soup over the croutons. Drizzle the Rouille over each
serving. Serve immediately. Yield: 6 servings Converted by MC_Buster.
Per serving: 1352 Calories (kcal); 77g Total Fat; (61% calories from
fat); 18g Protein; 90g Carbohydrate; 128mg Cholesterol; 2452mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 7
Fat; 2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C45
Converted by MM_Buster v2.0n.
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