OPEN KITCHEN with NATHAN SCOTT
This classic dish from Provence can be made with pretty much any fish or shellfish that you like.
Serves 6 to 8
|1||tablespoon olive oil|
|1||large yellow onion, peeled and chopped|
|2||medium carrots, peeled and cut into ¾-inch chunks|
|1||medium bulb fennel, trimmed and cut into ¼-inch slices|
|1||15-ounce can diced tomatoes in juice|
|6||cloves garlic, peeled and minced|
|2||quarts homemade chicken stock, or low-sodium canned chicken broth|
|1||handful fresh parsley, thyme, and bay leaves, tied together|
|2||3-inch strips orange zest, removed with a vegetable peeler|
|2||pounds firm white fish (such as halibut, tile, or monk), cut into 4-ounce portions|
|1||pound mussels, scrubbed and beards removed|
|Kosher salt and freshly ground black pepper|
|Crusty bread, sliced and toasted, for serving|
- Warm the olive oil in a stockpot set over medium-high heat. Add the onion, carrots, and fennel, and cook, stirring often, until the onion is translucent, 4 to 6 minutes. Then, add the diced tomatoes in juice and the garlic. Cook an additional minute.
- Pour the chicken stock into the stockpot. Add the herbs, orange zest, and saffron (if using). Bring to a simmer. Arrange the fish in a single layer in the simmering liquid. Cover and continue to simmer on low until the fish is almost cooked through, about 8 minutes.
- Add the mussels to the stockpot, on top of the fish. Cover, and continue to simmer the soup until the mussels have opened and cooked through, 2 to 4 minutes. Remove the soup from the heat and discard the herb bundle and any unopened mussels. Season the soup to taste with salt and black pepper. Serve with the crusty bread.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen