Source: Sunday Dinner

Fish Soup with Red Snapper and New Potato
When you add potatoes to fish soup, it becomes hearty enough to stand on its own as a main coarse for fresh tasting summer meal. Just add bread and you're good to go!
Rating:
Serves: 6
Prep Time: 25 minutes
Cook Time: 2 hours

 

 
red snapper, bones, heads and tails from 1 large or 2 small (see Note)
1 carrot, quartered
1 onion, quartered
2 ribs celery, halved crosswise
1 tomato, peeled and chopped
1 cup dry white wine
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
6 sprigs flat leaf parsley
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 red pepper, seeded and finely chopped
1 can (28 ounces) plum tomatoes, with liquid
Pinch saffron threads, or powder
1 pound new red potatoes, small, cut into 1/2-inch dice
4 red snapper, fillets (about 1 1/2 pounds total), cut into lrge chunks
Salt and freshly ground pepper, to taste
Juice of 1/2 lemon
Chopped flat leaf parsley, for garnish




1. To prepare the stock, put the fish bones, heads and tails in a stockpot and add enough water to cover by several inches (about 3 quarts). Add the carrot, onion, celery, tomato, wine, tarragon, thyme and parsley and bring to a boil over high heat. Season with salt and pepper to taste, reduce the heat and simmer, uncovered, for about 1 1/2 hours, skimming and discarding any form that rises to the top.
2. Strain the stock into a bowl through a dampened cheesecloth draped over a large sieve. Cool, cover and refrigerate. (At this point the stock may be refrigerated for up to 1 day or frozen for up to 2 weeks.)
3. To prepare the soup, in a stockpot, heat the oil over medium-high heat and saute the onion for about 5 minutes longer.
4. Add 6 cups of the fish stock, tomatoes and their juice and saffron. Bring to a boil, reduce the heat to medium low and simmer gently, covered for about 10 minutes, stirring occasionally to break up the tomatoes. Add the potatoes, bring the soup to a boil, reduce the heat to medium and simmer for about 20 minutes until the potatoes are fork-tender.
5. Raise the heat and bring the soup to a boil. Add the fish fillets, reduce the heat to medium high and cook for 5 to 6 minutes or until the fish is opaque and flakes when pierced with a fork. Season to taste with salt and pepper and stir in the lemon juice. Taste and correct the seasoning, if necessary.
6. Ladle into large soup bowls, garnish with parsley and serve.


Note: Ask the fishmonger to save the bones, heads and tails when filleting the snapper to use in the stock.If you don't want to make the stock, use vegetable broth instead.


Notes:
 

Tips: