Ingredients
- 1 bottle white wine
- 4 cups water
- 1 cup white-wine vinegar
- 1 stalk celery coarsely chopped
- 1 clove garlic peeled
- 4 leeks cut into 2-inch chunks
- 3 fresh tomatoes quartered
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons fine sea salt
- ⅛ teaspoon cayenne pepper
- ½ small fennel bulb with some green attached, quartered
- 6 fresh mint leaves
- 10 fresh basil leaves
- 4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
- 20 scallions trimmed
- 1 fresh tomato peeled seeded and diced
- 1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips
- 1 lemon peel and pith removed sections cut out from membranes and diced
- 10 fresh coriander leaves cut across into thin strips
- Nutritional Information
Nutritional analysis per serving (4 servings)
500 calories; 6 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 44 grams protein; 181 milligrams cholesterol; 1390 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
- Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
- Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.
1 hour 45 minutes
Dining and Cooking