Trying to recreate the absolutely awesome fish soup we had at The Fishery in San Diego this fall, I purchased a lovely red snapper from Whole Foods for the dish. Combined with fresh fennel and other vegetables, this is a healthy, satisfying soup that's great as a starter or main course.
• Red Snapper, skinned, filleted, bones reserved for stock
• 3 small or 2 medium fennel bulbs, chopped, stalks reserved for stock
• 1 onion, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons olive oil
• 4 cloves garlic, crushed and minced
• 1 small shallot, minced
• Pinch of saffron
• Pinch of red pepper flakes
• 1/2 cup dry white wine
• 1 lemon, juiced and zested
• 8 cups total fish stock (combine fresh and store bought)
• 1 12 oz. can diced tomatoes
• 3 tablespoons tomato paste
• Salt and pepper to taste
Use the reserved fish bones and fennel stalks to make a homemade fish stock. Cover with water, season with salt, and gently simmer for 30 to 45 minutes. Keep warm.
Saute fennel, onion, celery in olive oil over medium heat until onion is translucent. Season with salt and black pepper.
Add garlic and shallots and saute until fragrant.
Add saffron and red pepper flakes followed by wine. Increase heat and bring to a boil.
Add stock, lemon juice and zest, tomatoes and tomato paste.
Bring to boil, reduce heat to a simmer, and cook for 30 minutes or more.
5 minutes before ready to serve, add cubed snapper fillets to soup.
Garnish with flat leaf parsley and serve with a plank of garlic bread.