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From Melissa Kelly, The Old Chatham Sheepherding Company Inn Old Chatham, NY
Bread and Fish Soup
.... serves 4-6
Cut fish into cubes. Set aside.
To make broth: In stock pot, heat oil over medium heat. Add onions, celery, carrot and leek greens (not white part), and cook, stirring, for 3-4 minutes. Add garlic and cook 3 more minutes. Add saffron, crushing with the tips of your fingers, then add bay leaves and chili flakes, and cook 2 minutes more. Add tomato puree and cook 3-4 minutes. Add wine. Stir well and cook until all the liquid is reduced by half.
Add stock and bring pot to a boil. Reduce the heat, and simmer for 30 minutes. Cool slightly, and strain stock through a mesh strainer.
Meanwhile, in another large soup pot, heat butter and add the leek whites. Cook for 2 minutes, then add cubed fish and the broth. Bring to a boil.
To serve: place pieces of crusty bread in a serving bowl. Ladle soup over bread. If desired, garnish with a swirl of Rouille.