Well at last I’ve found a decent source for fresh fish in Scranton. The name of the shop is South Side Seafood, owned by Carl and John Pazzaglia Jr. My neighbor Caroline was kind enough to introduce me to this source for non-fish farm fish. Thank you Caroline.
Craving a fish soup, I decided on wild salmon, cod and shrimp for this take on fishermen soup a la Brittany.
I like making this vinaigrette for fish soup. It’s easy and is an unforgettable compliment to the soup.
I shall never run out of Amora Dijon mustard. I have a lot of jars and they are all big 😉
My husband bought this Le Creuset casserole as a Christmas present for me. Thanks Honey 🙂 Eat this with good bread and butter.
Fish Soup with Leafy Green Vinaigrette
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
1 tomato, seeded and chopped
1 fish bouquet garni
8 cups fish stock
2 small carrots, sliced
2 large potatoes, cut into cubes
1lb cod fillet, cut into large cubes
1 lb salmon, skinned and cut into 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 tomato, bouquet garni and fish stock. Bring to a boil, then simmer for 30 minutes.
Add the carrots and potatoes and continue to cook for 12-15 minutes. Add the cod and salmon and continue to cook for 4-5 minutes. Add the shrimp and continue to cook for 4 minutes. Remove from the flame and serve with the vinaigrette and country bread.