Southern-Ides Soup by Chef Elle w/Simple Conceptions
4 white onions
4 celery stalks
2 garlic bulbs
6 c. filtered water
1 bottle white wine
12 tellicherry peppercorns
5 large fish skeletons (including head)
1/2 c. parsley stems
2 tbsp. thyme
1 lb. white fish
smoked sea salt
knife, large Dutch oven, wooden spoon, measuring cup, measuring spoons, 12″ skillet, fish spatula, strainer
Preheat oven to 375° F. Place vegetables and fish skeletons in Dutch oven and drizzle with olive oil. Season with sea salt. Place in oven and roast until vegetables are tender, approximately 45 minutes.
Remove vegetables and fish from oven and place over high heat. Add water, white wine, herbs and peppercorns. Allow to boil and reduce heat to low. Cover with lid and cook for three hours. Strain to extract stock.
Season fish with smoked salt. Place three tablespoons grapeseed oil in skillet over medium heat. Gently lay fish in oil and cook 2-3 minutes per side.
Arrange fish in center of bowls and ladle stock (see image). Yields approximately 6 servings. To accommodate a larger crowd, simply double or triple the ingredients.
Place remaining stock in ice tray and freeze. Remove and store in plastic bag to be used at a later date.
Live At 9 Cooking Segment sponsored by Double Door Marketing
© 2012 Simple Conceptions. All rights reserved. Recipe originally developed for Simple Conceptions and reprinted with permission. Featured Recipe and Chef Elle appear courtesy of Simple Conceptions. It’s Simple and Simply Delicious & …to good food are marks owned by Simple Conceptions; Credits: Food Stylist: Hillary Rosenberg; Photographer: Adam Roth