At a Glance
- Yield: 24
- Ready Time:
Recipe By: United States Potato Board
Ingredients
- 3 pounds Firm white fish fillets (such as sea bass, tilapia or cod), cut into 2-ounce portions
- Salt and black pepper As needed
- All-purpose flour As needed
- 1/2 cup Olive oil
- 3 tablespoons Butter
- Soup Base:
- 1/4 cup Olive oil
- 2 tablespoons Sliced garlic cloves
- 1 to 2 tablespoons Minced Scotch bonnet or habanero chiles (seeds removed)
- 2 cups (12 ounces) Finely chopped onion
- 2 cups (1 pound) Chopped peeled tomatoes (seeds removed)
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 8 cups (3 pounds) Diced white potatoes (1/2-inch)
- 1 cup (8 ounces) Uncooked long-grain rice
- 1 gallon Chicken stock
- 2 cups (14 ounces) Corn kernels
- 1 pint Heavy cream
- 3 pounds Peeled and deveined shrimp, diced
- 1/2 cup Chopped fresh basil leaves
- 24 Poached eggs
Preparation
1. Season fish with salt and pepper. Dredge with flour, shaking off excess. In sauté pan, heat oil and butter. Sear fish on both sides until golden. Drain on paper towels. Cover; chill until service. Yield: 24 portions
2. In large soup pot, heat oil over medium-high heat. Sauté garlic and chiles for about 30 seconds. Add onion; sauté until tender, about 3 minutes. Add tomatoes, salt and pepper; sauté 3 minutes. Add potatoes, rice and chicken stock. Bring to a boil. Reduce heat; cover and simmer until rice is cooked, about 15 minutes. Stir in corn and cream; remove from heat. Cover and chill. Yield: 24 cups
3. For each serving, to order: In small saucepan, combine 1 cup Soup Base, 1 piece fish, 2 ounces shrimp and 1 teaspoon basil; bring to a simmer. Place 1 poached egg in shallow soup bowl. Ladle soup over egg.
Recipe by Chef Norman Van Aken of Norman’s (Coral Gables, FL)
