Striped Bass
Instructions:
- 2 Navel oranges; peeled of skin and white pith
- 1 Bunch Watercress; stems removed, leaves only
- Four (6−ounce) fillets of striped bass
- 1 Cup Vegetable broth
- 1/2 Cup Dry white wine
- 1 Cup Chicken broth; preferably reduced sodium
- 2 Fresh tomatoes; peeled, cut in half, juices squeezed out and finely chopped
- 4 Scallions; trimmed and thinly sliced
- 4 Leaves Napa cabbage; white core removed, thinly shredded, up to 6
- Salt and freshly ground black pepper
- 1 Cup Thawed frozen peas
- With a sharp paring knife, cut in between the membranes of the oranges to loosen the segments.
- Choose wide soup bowls in which to serve this dish and scatter some orange segments and watercress leaves in the bottom of each soup bowl; reserve for later.
- Preheat the oven to 375 F. Set the fish fillets in a baking pan and cover them with 1/4 cup of the vegetable broth. Cover the baking pan with aluminum foil and bake for 20 minutes or until the fish is just cooked through.
- While the fish is cooking, in a 3−quart saucepan place the white wine and boil, over medium heat, until 2 tablespoons remains.
- Add to the wine the remaining vegetable broth, the chicken broth, tomatoes, scallions and shredded cabbage and simmer for 2 minutes; season with salt and pepper to taste.
- Remove the saucepan from the heat and reserve until the fish is cooked through.
- Remove the fish from the oven and keep it loosely covered while you finish the broth. Bring the broth back to a simmer and add the peas; simmer for 30 seconds. Set a fish fillet in the bottom of each soup bowl and ladle the broth and vegetables over the top; serve immediately.