Yield: 1 servings
|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|
|½ cup||Dry white wine|
|1 cup||Chicken broth; preferably reduced|
|2||Fresh tomatoes; peeled, cut in|
|; half, juices|
|; squeezed out and|
|; finely chopped|
|4||Scallions; trimmed and thinly|
|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 375ø F. Set the fish fillets in a baking pan and cover them with ¼ 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.
Converted by MC_Buster.
Per serving: 484 Calories (kcal); 6g Total Fat; (13% calories from fat); 18g Protein; 77g Carbohydrate; 2mg Cholesterol; 2444mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 3 Vegetable; 2 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.