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Anne Quatrano’s Fish Soup
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Dinner Dare With Anne Quatrano
Anne Quatrano, chef and co-owner of Bacchanalia, Quinones, Floataway Cafe and Star Provisions, prepares fish soup. Pair this savory meal-in-a-bowl with a crusty baguette and a green salad and dinner is done.
Quatrano picked the recipe for its ease and versatility. And it gets more people thinking about fish. “I think a lot of people are scared of preparing fish at home,” she said. This dish makes it easy.
Quatrano’s pick is a Virginia black bass, but the recipe also works with snapper, grouper, shrimp or shellfish.
For another burst of flavor, put a crouton on top of each dish and top it with a garlic aioli (recipe follows).
--H.M. Cauley, Special to EveningEdge.com
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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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
Instructions:
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 chicken stock. Season with salt and pepper. Allow to simmer for 10 minutes. Set aside.
When ready to serve bring mixture to slow simmer and add fillet of fish, cooked potatoes. Cook until the fish reaches desired doneness, about 4-5 minutes.
Divide into soup into 6 bowls, anchoring each bowl with a fillet. Serve with bread and aioli.
FOR AIOLI:
Combine garlic, egg, yolks and lemon juice in a food processor. Slowly drizzle in olive oil until desired consistency. Season with salt and black pepper. Refrigerate.
Add garlic and allow to cook slowly, but not brown. Add bay leaves, thyme, orange zest and red pepper flakes, stirring gently. Add chicken stock. Season with salt and pepper. Allow to simmer for 10 minutes. Set aside.
When ready to serve bring mixture to slow simmer and add fillet of fish, cooked potatoes. Cook until the fish reaches desired doneness, about 4-5 minutes.
Divide into soup into 6 bowls, anchoring each bowl with a fillet. Serve with bread and aioli.
FOR AIOLI:
Combine garlic, egg, yolks and lemon juice in a food processor. Slowly drizzle in olive oil until desired consistency. Season with salt and black pepper. Refrigerate.
Notes:
Use chicken stock instead of fish stock. “First, people have it,” said Quatrano. “Second, it gives the broth a richness. And instead of making your house smell like fish, you’ve got an aromatic broth going.”
Add potatoes after they’ve been cooked. “Cooking them in the broth will make it cloudy. I’d prefer fingerlings, cooked in their skins, then cut into rounds, maybe a half-inch thick.”
To save even more time, make the bulk of the recipe the night before. “Then, warm the broth with the potatoes and vegetables, poach your fish and you’re ready.”
The orange zest gives the dish a bit of Mediterranean tang, but lemon zest would work as well.
Add potatoes after they’ve been cooked. “Cooking them in the broth will make it cloudy. I’d prefer fingerlings, cooked in their skins, then cut into rounds, maybe a half-inch thick.”
To save even more time, make the bulk of the recipe the night before. “Then, warm the broth with the potatoes and vegetables, poach your fish and you’re ready.”
The orange zest gives the dish a bit of Mediterranean tang, but lemon zest would work as well.
Nutrition:
Per serving, fish soup: 253 calories (percent of calories from fat, 25), 31 grams protein, 17 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), 77 milligrams cholesterol, 470 milligrams sodium.
Per 1-tablespoon serving of aioli: 107 calories (percent of calories from fat, 93), 1 gram protein, 1 gram carbohydrates, trace fiber, 11 grams fat (2 grams saturated), 71 milligrams cholesterol, 8 milligrams sodium.
Per 1-tablespoon serving of aioli: 107 calories (percent of calories from fat, 93), 1 gram protein, 1 gram carbohydrates, trace fiber, 11 grams fat (2 grams saturated), 71 milligrams cholesterol, 8 milligrams sodium.
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