Fish Soup with Summer Vegetables And Rouille
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Yield: 1 servings Ready in 1 hours
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|6 Baby artichokes; trimmed and|
|2 tbolive oil|
|2 cThinly sliced onions|
|1 Recipe Rouille; (recipe|
|1 lbBaby new or red potatoes;|
|; etc., cut into|
|; 1/4-inch thick)|
|Black Pepper; freshly ground|
|8 cFish stock|
|1/2 lbSwiss Chard; thinly sliced|
|4 1/2 cFresh tomatoes; peeled,|
|; Sole, Bass,|
|1 cThinly sliced fennel|
|; 2-inch pieces.|
|; Grouper, Pollack,|
|One medium orange; Zest of|
|1/2 cFinely chopped parsley|
|12 Toasted French bread rounds;|
|3 lbFirm white fish; such as|
Fish Soup with Summer Vegetables And Rouille Preparation
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 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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