This morning I was looking at Greg’s blog on Crawfish Boil Soup http://rufusguide.wordpress.com/2013/02/25/crawfish-boil-soup/ and thought soup sounded good! I had some beautiful dos de cabillaud (cod fillet) and shrimp in the freezer, various odds and ends in the refrigerator that I thought could make a reasonable fish soup.
What makes this soup special, is that it’s served with an herbal vinaigrette. I didn’t have any parsley but substituted a handful of cilantro and roquette for the herbs. It was delicious.
Soupe a la Breton
6 garlic cloves
1 handful of roquette
1 handful of cilantro leaves
Juice of one lemon
1 tsp white wine vinegar
1 tsp Dijon mustard
6 tbsp olive oil
4 tbsp water
1 large onion, halved then thinly sliced
1 leek sliced
1 celery branch sliced
3 tbsp butter
2 tomatoes, seeded and chopped
1 fish bouquet garni
3 quarts fish stock
2 carrots, sliced
1 lb potatoes, cut into large cubes
1 1/2 lb cod fillet, cut into large cubes
1 lb shrimp, shelled and cleaned
Chop the garlic, roquette and cilantro in a blender, then add the lemon juice, vinegar, mustard, oil, water, pepper. Blend well, then refrigerate until ready to use.
Saute the onion, leek and celery in the butter until the vegetables are soft. Add the tomatoes, bouquet garni and fish stock. Bring to a boil, then simmer for 30 minutes.
Add the carrots and continue to cook for 7 minutes. Add the potatoes and continue to cook for 12-15 minutes. Add the cod and continue to cook for 6 minutes. Add the shrimp and continue to cook for 4 minutes. Remove from the flame and serve with the vinaigrette and country bread.