Ingredients

2 cup cold vegetable or chicken broth

For The Fish:

2 cup cold vegetable or chicken broth
4 boned red snapper filets, 6 to 8 ounces each, cleaned and patted dry

4 tablespoon extra virgin olive oil

For The Herbs:

2 cup cold vegetable or chicken broth
4 boned red snapper filets, 6 to 8 ounces each, cleaned and patted dry
4 tablespoon extra virgin olive oil
2 cup loosely packed fresh basil leaves

1 cup loosely packed fresh flat leaf parsley leaves
1 cup garlic clove, peeled and crushed
1/4 cup extra virgin olive oil
1/4 cup cold vegetable or chicken broth

For The Vegetables:

2 cup cold vegetable or chicken broth
4 boned red snapper filets, 6 to 8 ounces each, cleaned and patted dry
4 tablespoon extra virgin olive oil
2 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat leaf parsley leaves
1 cup garlic clove, peeled and crushed
1/4 cup extra virgin olive oil
1/4 cup cold vegetable or chicken broth

1 bunch pencil asparagus, cut into 2-inch lengths (trim and discard first 2-inches of asparagus base)
1 cup fresh peas, shelled
1/2 cup spring onions, cut into 1/2-inch lengths
1/2 cup fresh cranberry beans, shelled
1/2 cup fresh fava beans, shelled
2 cup medium carrots, peeled and cut into thin 1/4-inch half moons
1/2 cup french beans or young string beans, trimmed and cut into 2-inch lengths

For The Tomatoes:

2 cup cold vegetable or chicken broth
4 boned red snapper filets, 6 to 8 ounces each, cleaned and patted dry
4 tablespoon extra virgin olive oil
2 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat leaf parsley leaves
1 cup garlic clove, peeled and crushed
1/4 cup extra virgin olive oil
1/4 cup cold vegetable or chicken broth
1 bunch pencil asparagus, cut into 2-inch lengths (trim and discard first 2-inches of asparagus base)
1 cup fresh peas, shelled

1/2 cup spring onions, cut into 1/2-inch lengths
1/2 cup fresh cranberry beans, shelled
1/2 cup fresh fava beans, shelled
2 cup medium carrots, peeled and cut into thin 1/4-inch half moons
1/2 cup french beans or young string beans, trimmed and cut into 2-inch lengths
2 tablespoon minced shallots or scallions
2 tablespoon extra virgin olive oil
10 1/2 cup fresh tomato pulp, chopped
4 tablespoon or more drained and seeded canned italian plum tomatoes, if needed

Preparation

Serving Directions:

Prep 2 ice water baths in a medium bowl or pan, one for the herbs and the other for the vegetables.

To prepare the herb purée:In a medium saucepan, add 1 teaspoon of salt, fill with water and bring to a boil.

Add the basil and parsley and blanch for 20 seconds.

Strain leaves and plunge into ice bath.

Remove leaves from the ice bath and squeeze to remove as much water as possible.

Place in the work bowl of a food processor or blender along with the garlic, ¼ cup of extra virgin olive oil and ¼ cup of the vegetable (or chicken) broth.

Process until smooth, green and bright.

Refrigerate until needed.

To prepare the vegetables:In a large saucepan, add 1 teaspoon of salt, fill with water and bring to a boil.

Add all the cleaned and trimmed vegetables and beans.

Blanch for 2 minutes then remove and plunge into the ice bath.

Remove vegetables from ice bath and set aside.

To prepare the tomato fondue:Cook the minced shallots or scallions in olive oil, in a small frying pan or saucepan, for a minute or 2 without browning.

Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon.

Season carefully to taste.

To prepare the fish:Heat 3 to 4 tablespoons extra virgin olive oil in large sauté pan until oil is slightly smoking.

Season fish filets with salt and pepper on both sides, place in sauté pan and cook approximately 2 minutes per side or until fish begins to flake around the edges.

To assemble:Bring 2 cups of vegetable or chicken broth to a boil, reduce to a simmer and cover.

Just before serving, add the blanched vegetables and beans to the heated broth.

Add the tomato fondue and herb purée and season with salt and pepper.

Stir well and spoon the broth and vegetables into warm bowls.

Place fish filets on top, drizzle with extra virgin olive oil and serve immediately.