Paley's Halibut in Basil-Tomato Broth

• 1 medium onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 medium bulb fennel, coarsely chopped
• 1 bunch opal basil or regular basil, coarsely chopped
• 12 ounces tomato paste
• 1 46-ounce can V-8 juice
• 4 pounds fresh tomatoes, cut into 1-inch chunks (8 cups)
• 2 tablespoons salt
• 1 large pinch saffron
• 12 egg whites
• 6 7- to 8-ounce halibut fillets, 1 inch to 1 1/2 inches thick
• Salt to taste
• Freshly ground black pepper to taste
• 1 cup flour
• 1 cup thinly sliced opal basil or regular basil
• 2 small ripe red tomatoes, peeled, seeded and diced

1. Working in batches, puree the broth ingredients, except the egg whites, in a food processor.
2. Transfer to a heavy-bottomed stock pot, over medium heat.
3. Whisk the egg whites until frothy, and add to the pot.
4. Whisk frequently until mixture comes to a boil and has a solid mass on top.
5. There should be liquid and foam bubbling around the edges.
6. Lower heat, poke a hole in the solid mass and continue to simmer for 1 hour.
7. Remove from heat and cool at room temperature for 15 minutes.
8. Ladle the broth through a fine-mesh sieve lined with a double layer of damp strong paper towels.
9. Do not press; allow liquid to drip.
10. Strain again, if necessary, to remove all particles.
11. Keep broth warm.
12. Pat the fish dry and season with salt and pepper.
13. Dust with flour.
14. Heat oil in a skillet until very hot but not smoking.
15. Cook fish for 2 to 3 minutes on each side, until browned and just cooked through.
16. Place the fish in large shallow bowls.
17. Pour about 1 cup of the broth over each.
18. Sprinkle with basil and diced tomato and serve.

onion, carrot, bulb fennel, opal basil, tomato, fresh tomatoes, salt, saffron, egg whites, salt, freshly ground black pepper, flour, basil, red tomatoes

Taken from cooking.nytimes.com/recipes/7491 (may not work)