Czas przygotowania
0 mins
Czas gotowania
40 mins
Liczba porcji
6
Składniki
Składniki
- 12 oz. MSC certified halibut, cut in small to medium cubes
- 1 lb MSC certified scallops, cut in quarters
- 1 lb MSC certified haddock, cold smoked* and cut in small pieces
- ½ cup butter
- 1 stalk celery, diced
- 1 small onion, diced
- 1 yukon gold potato, diced
- ¼ tsp garlic, chopped
- ¼ tsp fresh thyme, chopped
- ¼ tsp fresh rosemary, chopped
- 1 cup fish stock
- 3 ½ cups milk
- 2 cups 35% cream
- 1 tbsp fresh parsley, chopped
Wykonanie
Wykonanie
- Melt butter in medium saucepan over low heat. Sauté celery and onion until tender. Add garlic, thyme, rosemary and stir.
- Add fish stock, milk, cream, diced potatoes and let simmer for ½ hour.
- Meanwhile cut the scallops and the haddock. When soup is piping hot add the seafood and stir on medium heat until seafood is cooked through (approx. 5-6 minutes).
- Serve in bowls topped with some fresh parsley and country bread toast or bread sticks.
*An easy way to smoke fish at home is to put smoke chips in a smoking box (available at your local hardware store), place it on a low flame on the stove (or bbq) and let it smoke for a few minutes. In the meantime, place the raw fish in a deep (cold) pan, once nice and smoky add the smoke from the box to the pan, place another pan upside down on it as a lid and let it sit for 20 minutes.