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
1/2 Cup Dry white wine
1 Cup Chicken broth; preferably reduced sodium
2 Fresh tomatoes; peeled, cut in half, juices squeezed out and finely chopped
4 Scallions; trimmed and thinly sliced
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 375 F. Set the fish fillets in a baking pan and cover
them with 1/4 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.