INGREDIENTS:3 lbs. firm white fish fillets (sea bass, tilapia, cod) cut into 2-oz. portions
as needed, salt and black pepper
as needed, all-purpose flour
½ cup olive oil
3 Tbsp. butter
Soup Base:
¼ cup olive oil
2 Tbsp. sliced garlic cloves
1-2 tsp. minced Scotch bonnet or habanero chiles (seeds removed)
2 cups finely chopped onion
2 cups chopped, peeled tomatoes (seeds removed)
1 tsp. salt
¼ tsp. black pepper
8 cups diced potatoes (½ inch)
1 cup uncooked long-grain rice
1 gallon chicken stock
2 cups corn kernels
1 pint heavy cream
3 lbs. peeled and deveined shrimp, diced
½ cup chopped fresh basil leaves
24 poached eggs DIRECTIONS:Season fish with salt and pepper. Dredge with flour, shaking off excess. In saute pan, heat oil and butter. Sear fish on both sides until golden. Drain on paper towels. Cover; chill until service.
In large soup pot, heat oil over medium-high heat. Saute garlic and chiles for about 30 seconds. Add onion; saute until tender, about 3 minutes. Add tomatoes, salt and pepper. Saute 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.
For each serving, to order: In small saucepan, combine 1 cup soup base, 1 piece fish, 2 oz. shrimp, and 1 tsp. basil; bring to a simmer. Place 1 poached egg in shallow soup bowl. Ladle soup over egg. SERVINGS:24 servings From:Chef Norman Van Aken, Norman’s, Coral Gables, Fla. PHOTO CREDIT:Photo Credit: UNITED STATES POTATO BOARD