Recipe of the Week
Grouper soup
Serves 4
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Something like a brothy bouillabaisse, the key to this soup is the doubley-rich base of fish stock
laced with saffron and Pernod.
- 4 tablespoons olive oil
- 2 large carrots, diced
- 3 pounds grouper bones
- (substitute monkfish or striped bass bones)
- 1 large white onion, chopped
- 5 cloves fresh garlic, minced
- 2 stalks celery, diced
- 8 ripe plum tomatoes, diced
- 6 cups Fish Stock*
- 8 ounces grouper fillet, skin removed
- 6 tablespoons butter, divided (keep 2 tablespoons chilled in refrigerator)
- 4 tablespoons flour
- 1 bouquet garni*
- pinch of saffron, about 1/4 teaspoon
- 2 tablespoons Pernod (available at most liquor stores)
- salt and freshly ground black pepper to taste
- To prepare the soup base, heat the olive oil over high heat in a heavy stock pot. Add the carrots and saut for 5 minutes. Add the fish bones, onion, garlic, and celery. Cook, stirring constantly, until a heavy browned glaze forms on the bottom of the pan, about 15 minutes. Do not burn the mixture.
- Stir in the diced tomatoes, scraping the bottom of the pan to deglaze. Pour in the fish stock and bring to a boil. Remove the pan from the heat and set aside until cool enough to handle.
- Strain the soup through a fine wire mesh or chinois. Set aside.
- Cut the grouper fillet into bite-size chunks and season with salt and white pepper.
- Melt the butter (4 tablespoons) in a heavy saucepan over medium heat. Add the grouper and saute until light brown. Add the flour and stir.
- Slowly pour the reserved soup into the pan, stirring gently to avoid breaking up the fish chunks. Add the bouquet garni, saffron, and Pernod. Bring to a simmer and cook over low heat, partially covered, for 30 minutes.
- To finish, remove the bouquet garni, whisk in the 2 tablespoons of chilled butter, and season to taste with
- salt and fresh black pepper.
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