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This recipe was uploaded by tonemid
Pit he olives and reserve the pits. Skin the tomatoes, remove and keep the cores, and dice the tomato flesh.
Gently fry olive pits, shallots, garlic, orange zest and peppercors in in a bit of olive oil until the onions turn soft and translucent. Add tomato cores and wine, and cook until almost all the liquid has evaporated. Pour in the fish stock, add the parsley stalks, and simmer for 10-15 minutes.
Strain the broth into a clean pan. Add the cooked broad beans, stir in the olive oil and the butter, and bring back to the boil. Add olives, tomato dice and chervil. Bring up to the boil again. Squeeze in some lemon and/or orange juice if needed, and season to taste.
Ladle the broth into warm shallow soup dishes. Place the fish fillets on top. Garnish with chervil and/or flatleaf parsley.