Source: James Peterson's Splendid Soups
Fish broth - base of the soup
4 pounds of fish bones
2 medium sized onions, sliced
4 shallots sliced
a small bunch of fresh thyme
1 small bunch of parsley
3 cups of dry sherry or white wine
Soup thickener - picada
6 - 1/2" slices of french baguette
1 cup of extra virgin olive oil
1 cup blanched almonds
1 ancho chilli - soaked in boiling water for 20 mins, seeded and coarsely chopped
8 cloves of garlic
salt to taste
To finish the soup
8 fillets of white fish
1 tbsp extra virgin olive oil
1 cup picada
For the fish broth:
- Soak fish bones in water for 30 mins. Change the water a couple of times to make sure that the fish bones are clean. Thorougly rinse the bones.
- In a 4-quart pot, combine the bones with all the broth ingredients and add enough water to cover all the bones.
- Bring the broth to a slow simmer and simmer for 30 mins. Strain the broth.
- Preheat the oven to 400 deg. Place the bread slices on a baking sheet and drizzle with olive oil on both sides. In a seperate baking dish, spread out the almonds. Toast bread and almonds until the bread and almonds are well toasted.
- Combine olive oil, ancho chilli, garlic and almonds in a food processor. Process until you get a smooth paste. Add toasted bread and ladle in a few spoon fulls of fish broth. Process until you get a smooth paste. Add salt to taste.
To finish the soup:
- Heat the olive oil in a 4-quart pot. Add the picada and stir to cook for 2 mins.
- Pour in 10 cups of fish broth, adjust for salt and bring to a slow simmer.
- Poach the fish fillets, a few at a time.
- Serve each fillet in a soup bowl, ladle in the fish soup and garnish with fresh thyme.