Presented by Chef Clark Barlowe, Heirloom Restaurant
1 Whole Grouper Body Filets Removed(Offered free by most fish butchers)
3 Gallons Water
1 Head of Garlic
5-6 Red Potatoes
2T Olive Oil
1 32oz Can of Whole Tomatoes
2 Tbsp Fresh Thyme
3TQueen's Charlotte Rum
3TSherry Peppers (Recipe Follows)
1 CupHeavy Cream
To Salt & Pepper
Method of Preparation:
1.In a stainless steel bowl combine buttermilk and heavy cream covered and allow to sit at room temperature overnight.
2.The next day check mixture for quality, should resemble sour cream in all aspects but will possibly be slightly watery in comparison, strain off excess liquid and puree with canned San Marzano tomatoes.
3.In a large pot add grouper body and water and bring to a simmer for 1-2 hours.
4.Strain grouper stock and pick meat off grouper body.
5.If you would prefer purchase cod filets (1.5#) and fish stock (4 Quarts) and skip grouper stock steps above.
6.Dice potatoes (skin on), carrots, onion, and celery in a large dice and peel garlic. Roast vegetables in olive oil in a large pot to obtain browning.
7.When potatoes are slightly brown add canned tomatoes and fresh thyme then grouper stock, grouper meat, and thyme.
8.Simmer slowly for 1-2 hours, puree loosely with immersion blender, add sherry peppers, rum, and season with salt and pepper.
9.Grill a slice of baguette and rub with garlic clove.
10.Garnish soup with baguette, San Marzano crème fraiche, and sunflower shoots if available.