I felt that I had to give this soup a French name because it’s full of fresh flavors, natural ingredients and has a flair all of it’s own. Plus – the man suggested it and I thought it was a good idea, lol.
I had some leftover veggies from my Elk and Veggie Stir Fry and I didn’t want them to go to waste so I thought it was time to get moving on this little creation that I’ve been noodling on for quite awhile now. I knew I wanted a very light, easy and fresh soup with lots of seafood in it and this surpassed my expectations. It was simply delicious – very subtle – satiating – and left me craving more. I used basil and parsley for my fresh herbs but if you want a little more of a kick, you could use tarragon. It always goes so well with seafood.
The preparation takes more time than the actual cooking and you can vary the vegetables you use according to your taste. I used cauliflower in here because I had quite a bit of it left over but a nice substitute would be mini baby red potatoes. I wouldn’t leave out the asparagus or leeks – they gave this soup it’s special flavor.
I used fish stock but you can vegetable stock if you prefer. And if you’re wanting things a little richer, toss in some cream for the last 2 minutes of cooking. That will give you a sort of summer chowder taste.
I used scallops, mussels and shrimp and the next time I will add some smoked salmon. Any white fish will be lovely in this as well. This is a very versatile recipe. It all comes together in a large saucepan and will only take you 15 minutes of cook time.
I’ve started keeping a bin in my freezer for all my leftover veggies and I’ll be creating new soups and stews with them. It feels so good not to be wasting anything. I wish I had heard of this idea before. It’s such an easy solution!
Thank you to my dear friend, Anita, who translated this into French for me!
I hope you enjoy this as much as I do. Cheers!
- 1.5 tablespoons butter
- 1 small onion, diced
- 1 leek, cleaned, trimmed and diced
- 1 carrot, sliced
- 1 cup cauliflower florets
- 4 ounces dry white wine
- 2 cups fish stock or vegetable stock
- 10 ounces fresh fillets – scallops, cod, salmon, , haddock – your choice
- 12 raw shrimp, shelled and deveined. Medium to large are best.
- 12 mussels, scrubbed
- 1 cup asparagus, ends removed, chopped
- salt and pepper
- handful each of fresh basil and parsley
- Heat a large saucepan over a medium heat. Add the butter and once it is foaming, add the onion, leek, carrot, and cauliflower. Sauté for 2-3 minutes until softened.
- Pour the wine into the pan and allow to reduce by half. Add the fish stock or vegetable stock and bring to a simmer, then add the fresh fish and shellfish.
- Return the pan to a simmer and add the asparagus and half of the basil and parsley. Season to taste with salt and pepper Cover with a lid and simmer gently for another 2-3 minutes until the fish and prawns are tender and all of the mussels have opened, discard any mussels that do not.
- Serve immediately.