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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Freshwater Fish Soup Provencal Recipe

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Yield: 7 servings

Ingredients:
Stock and Fish:

4 cups Fish Stock or Chicken Stock, or any well flavored chicken stock or bottled clam juice
1 1/2 cups dry white wine
juice of 1 lemon
3 cloves
3 black peppercorns
3 allspice berries
1 bay leaf
1 teaspoon fennel seeds
skin of 1 large onion
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon dried dill
2 to 2 1/2 pounds whole bass, catfish, or trout, cleaned and cut into pieces that will fit a 9 or 10" skillet.

Tomato sauce:

1/4 cup olive oil
1 large onion finely chopped
2 medium carrots, scrubbed and finely chopped
2 ribs celery with leaves, finely chopped
5 ripe garden tomatoes (peeled first if you find having bits of skin in the finished soup offensive) or 2 cups canned plum tomatoes, drained and coarsely chopped.
grated zest of 1/4 orange
3 cloves garlic, peeled
4 to 5 large fresh basil leaves
tiny pinch of cayenne pepper
1 teaspoon honey or sugar
1 tablespoon tomato paste
1 cup dry white wine
salt and freshly ground black pepper to taste

For serving:

2 1/2 cups cooked rice
finely chopped fresh Italian parsley and/or fresh basil leaves for garnish.

Instructions:
1. In large skillet, combine all the ingredients in the first list except the fish and bring to a boil. Add the fish, turn the heat down to low, and barely simmer, covered. Poach the fish until it is firm and done, 6-8 minutes unless the fish pieces are thicker than 3/4 to 1 inch (in which case cooking will take a little longer).

2. Pour stock and fish into a colander set over a bowl; reserve both stock and fish. Discard the whole spices and the onion skin. When the fish is cool enough to handle, skin the pieces and pull out the bones; reserve the flesh.

3. Prepare the tomato sauce: In a large skillet, heat the oil over medium heat. Add the onion and saute until lightly softened, about 3 minutes. Add the carrots and celery and saute another 3 minutes. Put the tomatoes, orange zest, garlic, basil, cayenne, honey, and tomato paste in a food processor and process until the leaves are fairly chopped and the tomatoes are a chunky puree. Add this mixture, plus the wine, to the sauteed vegetables. Cook, stirring often, over medium-high heat for 10 minutes.

4. Fifteen to 20 minutes before serving, combine the broth and tomato sauce and simmer gently for 5-10 minutes. Taste; correct the seasoning with salt and pepper. Meanwhile have your soup bowls or cups ready, heated, if possible. In each bowl place a serving of the rice, and a generous amount of the poached fish pieces. Ladle the piping hot soup over the rice and fish (if the soup is hot enough, you won't have to worry about reheating the rice or fish). Garnish with the chopped parsley or basil and serve at once.