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From Melissa Kelly, The Old Chatham Sheepherding Company Inn Old Chatham, NY
Bread and Fish Soup

.... serves 4-6


Broth:
  • 1 medium onion, peeled and roughly chopped
  • 3 cloves garlic, smashed
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 large leek, washed. Dice the white part and reserve; roughly chop the greens.
  • 3 T olive oil
  • 6 Roma tomatoes, roughly chopped
  • 1/2 t saffron
  • 2 cups white wine (not sweet). Chardonnay or Chenin Blanc are suggested
  • 1 1/2 quarts fish stock (can substitute vegetable stock or water)
  • 2 bay leaves
  • 1 t crushed red pepper
You will also need:
  • Torn up pieces of crusty bread
  • 1 pound fish. Suggested fish: white fish, bass, halibut and/or snapper. You can use just one type of fish, or a mixture of what you have.

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.