Ingredients
- 2 ¼ pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length
- 5 cups cold water
- Large pinch thread saffron
- ⅓ cup white wine
- 2 ounces canned tomatoes (in juice)
- 2 tablespoons tomato paste
- 7 cloves garlic, peeled and smashed
- ½ teaspoon ground fennel
- ½ teaspoon kosher salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
43 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 172 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
5 cups
Preparation
- Combine the fish bones and water in a 5-quart glass or ceramic casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 40 minutes.
- Remove the broth from the oven. Prick the plastic with a sharp knife to release steam. Uncover carefully and let stand until cool. Strain through a fine sieve lined with a kitchen towel or cheesecloth rung out in cold water. Reserve the broth. Rinse and dry the casserole.
- Combine saffron and wine in the clean casserole. Cook, uncovered, at 100 percent power for 30 seconds.
- Place the tomatoes, tomato paste, garlic and 1/4 cup of the reserved stock in a blender. Blend until smooth. Add to the saffron-wine mixture. Stir in fennel, salt and remaining broth. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 8 minutes.
- Remove from oven. Prick the plastic to release steam. Uncover and transfer soup to a serving bowl or individual bowls. Chill in the refrigerator overnight or until jelled.
- There is no low-wattage variation for this recipe. The fish broth alone would take more than an hour to cook.
Dining and Cooking