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
3T Queen's Charlotte Rum
3T Sherry Peppers (Recipe Follows)
2T Tomato Powder
1 Cup Heavy Cream
To Salt & Pepper
Method of Preparation:
In a stainless steel bowl combine buttermilk and heavy cream covered and allow to sit at room temperature overnight.
In a large pot add grouper body and water and bring to a simmer for 1-2 hours.
Strain grouper stock and pick meat off grouper body.
If you would prefer purchase cod filets (1.5#) and fish stock (4 Quarts) and skip grouper stock steps above.
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.
When potatoes are slightly brown add canned tomatoes and fresh thyme then grouper stock, grouper meat, and thyme.
Simmer slowly for 1-2 hours, puree loosely with immersion blender, add sherry peppers, rum, and season with salt and pepper.
Grill a slice of baguette and rub with garlic clove.
Garnish soup with baguette, San Marzano crème fraiche, and sunflower shoots if available.