Yield: 4 servings
|Trout, Bass, Bluefish, Carp, Pike, Perch, Haddock or Mackerel
|Red, RIPE Tomatoes
|Coarse Ground Salt
BAKED UNSTUFFED FISH
TOMATO WATER SOUP
Preheat the oven to 325 degrees. Core and chop the first measure of tomatoes. Puree in a food processor. Pour into a cheesecloth and tie the top closed. Place the cheesecloth in a colander over a large bowl. Collect the drippings in the bowl for 2 to 3 hours. Scale and clean the fish. Rub both side of the fish generously with clarified butter. Place the fish on a greased oven proof baking dish. Bake until the fish is done (about 30 minutes), basting frequently with clarified butter. Pour the collected tomato water into a soup pot.
Add lemon thyme and basil to taste. Bring to a boil. Remove from the heat. Cut the cherry tomatoes in half and add to the soup. Add the fish. Serve.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95