A delicious and light soup. Any firm white fish would work, just make sure that you get something that stays firm as it cooks..
1 cup orange juice
2 cups fish stock
1-2 cloves of garlic
1/2 fennel bulb
1/2 yellow pepper
1/2 red pepper
1 thaï chili
1 lb of monk fish
Zest of 1/2 orange
2 pinches of saffron
salt and pepper
1. First peel the tomatoes. Cut an “x” shape cut at the bottom of each tomato.
2. Drop the cut tomato in boiling water for 30-40 seconds.
3. Transfer the tomato into cold water. The peel should be tearing away from the flesh on it’s own.
4. Remove the skin. Repeat for all tomatoes and set aside.
5. Drop the fish stock in a pot and bring to a simmer then set aside.
6. Deal with the fennel. Rinse any dirt from the outside.
7. Cut those antenna like growth. The fluffy green things are edible if you want to keep them.
8. Cut the bulb in half. Remove the outside leaves and the bitter core.
9. In a large soup pot, warm about 1 tablespoon of olive oil. Add the onion, finely diced and sweat for a few minutes.
10. Finely dice the fennel.
11. Add the fennel to the onions and sweat for a few minutes.
12. Add the diced bell peppers to the onions and fennel and allow to cook down for about 2 minutes.
13. Peel and dice the potato. Skin and mince the garlic. Add to the pot.
Allow the potatoes to warm up with the other vegetables for a few minutes then deglaze with the orange juice. Allow the juice to reduce by 1/3.
14. During that time, dice the tomatoes (they should have cooled down enough to handle)
15. Add the tomatoes to the pot and stir them in,
16. Add the orange zest and saffron. Cut the chili pepper open and drop that in as well.
17. Add the fish stock. Bring to a simmer,
18. Cover and cook until the potatoes are done (about 15-20 minutes). Fish out the bird’s eye chili. You can use the base as is or blend it down. I wanted something smooth so I blended it down.
19 .Retrieve the fish from the fridge. Remove any and all bones.
20. Cut the fish into bite sized cubes.
21. Gently drop into the simmering soup. Poach the fish in the soup for about 10 minutes. When the fish is ready it will firm up. Serve warm. Eat with some crusty bread.