Special Occasions

RECIPE INFO

INGREDIENTS

18 wonton wrappers, thawed if frozen
1 cup OCI Salt Cod brandade (see recipe index)
1⁄4 cup olive oil
2 large vine-ripened tomatoes
1 large onion, chopped
2 large cloves garlic, minced
2 medium-sized carrots chopped
1 large celery stalk, chopped
4 cups basic fish stock (see recipe index)
4 cups cold water
1 1⁄2 cups dry white wine
2 tablespoons cognac, or other good French brandy
1 teaspoon fennel seeds, crushed
1⁄2 teaspoon ground coriander or ground coriander seeds
1 bay leaf
10 whole black peppercorns
2 teaspoons salt

METHOD

Put 1 wonton wrapper on a lightly floured surface and mound 1 level tablespoon of brandade in the centre. Brush the edges of the wrapper with water and fold it in half to form a triangle, pressing around the filling to force out air. Transfer the ravioli to a baking sheet lined with waxed paper. Make more ravioli with the remaining wrappers and brandade in the same manner. When all the ravioli are made, cover them with plastic wrap and refrigerate until ready to cook. They may be made up to 2 hours ahead of time.

To make bisque, in a large heavy saucepan, heat the olive oil over moderate heat. Add the tomatoes, onion, garlic, carrots and celery, and cook, stirring frequently, until they are soft but not brown. Stir in the stock, water, wine, cognac, spices and salt. Bring the mixture to a simmer, and simmer, uncovered, for 25 minutes.

Pour the bisque through a fine sieve set over a large bowl, pressing down hard on the solids to extract all their juices. Discard the solids. Return the bisque to the saucepan.

Bring it to a boil and boil until it is reduced to 4 cups. Taste and adjust the seasonings. Keep the bisque hot over low heat.

In a large pot of boiling water, cook the ravioli gently in 2 batches for 6 to 8 minutes or until they rise to surface and are tender. As the ravioli are cooked, use a slotted spoon to transfer 3 of them to each of 6 heated soup plates. Pour the hot bisque over the ravioli and serve immediately.

SERVINGS: 6