KATZ Summer Saffron-Tomato Fish Soup with KATZ Meyer Lemon Oil
10 min
30 min
4
Soup
Napa, California
A simple summer dish where many of the ingredients may come right out of your garden. It was inspired by David Tanis, long time Chef at Chez Panisse, and like many of my recipes, is a good starting point and can be adjusted as you see fit. If possible, use our KATZ Meyer Lemon Olive Oil to both cook the onion and garlic, and to finish the dish when serving. This is very much about the quality of the ingredients so use fresh tomatoes and herbs for the tastiest results. The egg noodles are optional but do make a more substantial dish if serving as a dinner. Enjoy!
Ingredients
- 2 tablespoons KATZ Meyer Lemon Olive Oil or extra virgin olive oil
- 2 pounds ripe red tomatoes, peeled, seeded and chopped
- 2 garlic cloves, chopped
- 2 tablespoons chopped shallot
- Pinch of red pepper flakes
- Good pinch of crumbled saffron
- Salt and black pepper
- 1 cup of dry white wine (I use a Sauvignon Blanc)
- 6-8 leaves of basil
- 4-(4-5 oz.) pieces of fresh halibut, fluke, or cod
- 1 teaspoon of Meyer lemon zest plus juice from half a lemon
- Chopped fresh chives for garnish
- 6 oz. of dried egg noodles (about 1.5oz. per person), Optional
Directions
Step 1
Warm the oil in a heavy bottom pot and add garlic and shallot and sweat for 2 minutes.
Step 2
Add tomatoes, saffron, salt and pepper and pepper flakes and simmer for 4 minutes.
Step 3
Add wine and 1 ½ cup of water and continue simmering for about 8 more minutes.
Step 4
Finally add the basil leaves, roughly chopped and lemon zest and cook for another 3-4 minutes.
Step 5
Remove from heat and carefully puree the mixture with a hand-held immersion blender, or something similar. Taste and adjust seasoning.
Step 6
Put the pot back on the stove, add the Meyer lemon juice if using, and bring to a simmer. Have the water ready to cook the egg noodles and set them in pot.
Step 7
Add the filets, carefully, to the simmer broth and cover and cook for 4-5 minutes. Uncover and test fish to see if they are done.
Step 8
When ready set egg noodles in the bottom of bowls tossed with a little Meyer lemon or extra virgin olive oil. Set a fillet on top of noodles and carefully ladle broth around. Garnish with chives a drizzle of Meyer Lemon Olive Oil and serve.