From: Chef Norman Van Aken, Norman's, Orlando, FL. Yield: 24 servings, about 1½ cups each.
3 lb. firm white fish fillets (such as sea bass, tilapia or cod), cut into 2-ounce portions
as needed, salt and black pepper
as needed, all-purpose flour
½ cup olive oil
3 Tbsp. butter
Soup Base:
¼ cup olive oil
2 Tbsp. sliced garlic cloves
1-2 tsp. minced Scotch bonnet or habanero chiles (seeds removed)
2 cups finely chopped onion
2 cups chopped peeled tomatoes (seeds removed)
1 tsp. salt
¼ tsp. black pepper
8 cups diced white potatoes (½-inch)
1 cup uncooked long-grain rice
1 gallon chicken stock
2 cups corn kernels
1 pint heavy cream
3 lb. peeled and deveined shrimp, diced
½ cup chopped fresh basil leaves
24 poached eggs
Season fish with salt and pepper. Dredge with flour, shaking off excess. In sauté pan, heat oil and butter. Sear fish on both sides until golden. Drain on paper towels. Cover; chill until service. Yield: 24 portions
For soup base: In large soup pot, heat oil over medium-high heat. Sauté garlic and chiles for about 30 seconds. Add onion; sauté until tender, about 3 minutes. Add tomatoes, salt and pepper; sauté 3 minutes. Add potatoes, rice and chicken stock. Bring to a boil. Reduce heat; cover and simmer until rice is cooked, about 15 minutes. Stir in corn and cream; remove from heat. Cover and chill. Yield: 24 cups
For each serving, to order: In small saucepan, combine 1 cup Soup Base, 1 piece fish, 2 ounces shrimp and 1 teaspoon basil; bring to a simmer. Place 1 poached egg in shallow soup bowl. Ladle soup over egg.
