Braised Artichoke Fish And Roasted Pepper Soup Recipe

ingredients

1 clove garlic, minced
1 shallot, minced
1 1/2 pound John Dory fillets
4 artichoke hearts, blanched
1 small bulb fennel, sliced and blanched
2 cups chicken stock, defatted
1 cup V-8 vegetable juice
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 cup dry white wine
1/2 teaspoon salt, omit if using salted
1/4 cup freshly ground black pepper
1/4 cup roasted red bell pepper
1/4 cup roasted yellow bell pepper
1 cup red pear tomatoes, peeled, sliced and warmed
4 sprigs fresh tarragon
4 crusty rolls

directions

In a heavy pot, combine garlic and shallot and cook covered over a low heat until soft, about 5 minute. Stir occasionally and add a little water if necessary to prevent sticking.

Add fish, artichoke, fennel, chicken stock, V-8 juice, basil, oregano, wine, salt and pepper. Cover and simmer slowly over a low heat until fish turns from translucent to opaque, about 15 to 20 minutes.

Place fish in a soup plate and ladle liquid and vegetables over fish. Garnish with roasted peppers, warm tomatoes and a sprig of fresh tarragon.

Serve with a crusty roll.

nutrition data

Nutritional data has not been calculated yet.