1 clove garlic, minced
1 shallot, minced
1 1/2 lb. John Dory filets
4 artichoke hearts, blanced
1 sm. fennel bubl, sliced and blanched
2 c. chicken stock, defatted
1 c. V-8 juice
1 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
1/2 c. dry white wine
1/2 tsp. salt, omit if using salted stock
1/4 c. freshly ground black pepper
1/4 c. roasted red bell pepper
1/4 c. roasted yellow bell pepper
1 c. red pear tomatoes, peeled, sliced and warmed
4 fresh tarragon sprigs
4 crusty rolls

In a heavy pot, combine garlic and shallot and cook covered over a low heat until soft, about 5 minute. Stir occasionally and add a little water, if necessary, to prevent sticking. Add fish, artichoke, fennel, chicken stock, V-8 juice, basil, oregano, wine, salt and pepper; cover and simmer slowly over a low heat until fish turns from translucent to opaque, about 15 to 20 mintues.

PRESENTATION:

Place fish in a soup plate and ladle liquid and vegetables over fish. Garnish with roasted peppers, warm tomatoes and a sprig of fresh tarragon. Serve with a crusty roll.