Ingredients
For the broth:
- 1 medium onion, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 medium bulb fennel, coarsely chopped
- 1 bunch opal basil or regular basil, coarsely chopped
- 12 ounces tomato paste
- 1 46-ounce can V-8 juice
- 4 pounds fresh tomatoes, cut into 1-inch chunks (8 cups)
- 2 tablespoons salt
- 1 large pinch saffron
- 12 egg whites
For the fish:
- 6 7- to 8-ounce halibut fillets, 1 inch to 1 1/2 inches thick
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup flour
- 1 cup thinly sliced opal basil or regular basil
- 2 small ripe red tomatoes, peeled, seeded and diced
- Nutritional Information
Nutritional analysis per serving (6 servings)
399 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 48 grams protein; 104 milligrams cholesterol; 2960 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Working in batches, puree the broth ingredients, except the egg whites, in a food processor. Transfer to a heavy-bottomed stock pot, over medium heat. Whisk the egg whites until frothy, and add to the pot. Whisk frequently until mixture comes to a boil and has a solid mass on top. There should be liquid and foam bubbling around the edges.
- Lower heat, poke a hole in the solid mass and continue to simmer for 1 hour. Remove from heat and cool at room temperature for 15 minutes. Ladle the broth through a fine-mesh sieve lined with a double layer of damp strong paper towels. Do not press; allow liquid to drip. Strain again, if necessary, to remove all particles. Keep broth warm.
- Pat the fish dry and season with salt and pepper. Dust with flour. Heat oil in a skillet until very hot but not smoking. Cook fish for 2 to 3 minutes on each side, until browned and just cooked through.
- Place the fish in large shallow bowls. Pour about 1 cup of the broth over each. Sprinkle with basil and diced tomato and serve.
1 hour 30 minutes
Dining and Cooking