Paley's Halibut in Basil-Tomato Broth
Published August 9, 1997
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
FOR THE BROTH
1 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 medium bulb fennel, coarsely chopped
1 bunch opal basil or regular basil, coarsely chopped
12 ounces tomato paste
1 46-ounce can V-8 juice
4 pounds fresh tomatoes, cut into 1-inch chunks (8 cups)
2 tablespoons salt
1 large pinch saffron
12 egg whites
FOR THE FISH
6 7- to 8-ounce halibut fillets, 1 inch to 1 ½ inches thick
Salt to taste
Freshly ground black pepper to taste
1 cup flour
1 cup thinly sliced opal basil or regular basil
2 small ripe red tomatoes, peeled, seeded and diced
Nutritional analysis per serving (6 servings)
20 grams carbs; 104 milligrams cholesterol; 286 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 2 grams fiber; 666 milligrams sodium; 43 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Working in batches, puree the broth ingredients, except the egg whites, in a food processor. Transfer to a heavy-bottomed stock pot, over medium heat. Whisk the egg whites until frothy, and add to the pot. Whisk frequently until mixture comes to a boil and has a solid mass on top. There should be liquid and foam bubbling around the edges.
- Step 2
Lower heat, poke a hole in the solid mass and continue to simmer for 1 hour. Remove from heat and cool at room temperature for 15 minutes. Ladle the broth through a fine-mesh sieve lined with a double layer of damp strong paper towels. Do not press; allow liquid to drip. Strain again, if necessary, to remove all particles. Keep broth warm.
- Step 3
Pat the fish dry and season with salt and pepper. Dust with flour. Heat oil in a skillet until very hot but not smoking. Cook fish for 2 to 3 minutes on each side, until browned and just cooked through.
- Step 4
Place the fish in large shallow bowls. Pour about 1 cup of the broth over each. Sprinkle with basil and diced tomato and serve.
Private Notes