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. My friend did something similar with some great prawns she got from seafood delivery. 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.
Pin It!
13 Comments
Anita Rivera
June 1, 2015 at 4:29 pmLooking good my friend, in more ways than ONE!!!!!!!! Ya know, it’s cold out here today. I could have had some SOUPE au Pistou today….ever make that?
Anita Rivera
June 1, 2015 at 5:50 pmAnd a grand MERCI to you for all the happiness you bring to us! XOXOXOXOX
Bam's Kitchen
June 2, 2015 at 4:05 amBon appetite Mademoiselle! Robyn, this is a beautiful dish I could eat this every week and like you say just change up my veggies depending on what I have in the refrigerator or as you have suggested the freezer. I love those clean eating meals that make you feel happy and well nourished. Beautiful photos dear! Loving your food styling and your fancy spoon. I can’t wait to go to the Aberdeen fish market and see what the fresh catch of the day is. Sharing and Pinning, of course!
GiGi Eats
June 2, 2015 at 8:39 amSEAFOOOODDDDD SOUP!!!!!!!!!!!!! YOU made this for me?! HOW SWEET OF YOU – mmmmmmmm! Seafood is the best FOOD on the face of the planet!!!! Don’t tell shawarma I said that 😉
GiGi Eats recently posted…A Tasty Recipe For Disaster!
mila furman
June 2, 2015 at 10:11 amOMG my husband would be all over this!!! I love your styling! It looks so fresh and clean!!! Perfect for the weather coming up!!
mila furman recently posted…Salted Caramel No Churn Ice Cream
Mindy
June 2, 2015 at 1:29 pmFruits of the sea, ah you know you had me with the French title (good idea from your man!). This soup looks amazing Robyn and with the loaf of whole grain bread – perfection! Your recipes keep topping themselves…
Mindy recently posted…A stick of butter
Linda
June 2, 2015 at 7:36 pmLove it Robyn. You know me and seafood. I love all the veggies you added. Your pictures look great! I want to reach through the screen and eat some of that, especially with the bread. Lots of love to you sweet friend. xoxo
Linda recently posted…Sasha & Lacy- Our Schnauzers
John/Kitchen Riffs
June 3, 2015 at 12:40 pmWhat a great dish! I love seafood soups and stews — so much flavor, don’t you think? This sure has tons of flavor! Really terrific recipe — thanks.
John/Kitchen Riffs recently posted…The Bijou Cocktail
karen
June 4, 2015 at 6:58 amhubby would be on cloud nine if I made this. Thanks for sharing. Stopping by from #FullPlateThursday
karen recently posted…AJ is SIX today!
Stephanie
June 4, 2015 at 8:30 amIsn’t Anita simply the sweetest! How I would love to hear her speak French 🙂
Your recipe looks wonderful, my friend. I will have to admit that it’s a little out of my “comfort zone,” but in life we have to take chances, right 🙂
Thanks for sharing with Roses of Inspiration. Enjoy your day! Hugs to you!
mary
June 4, 2015 at 5:56 pmHi Robyn! I quickly pinned this recipe! This would be good with or without adding the cream. I’ve never eaten mussels but I’m willing to try with this soup. That loaf of whole grain bread looks like the perfect side for it too.
I have a new blog name now! My new blog address is californiacoastalhome.blogspot.com. Have blessed day! Mary
Marla
June 5, 2015 at 9:29 amHi Robyn
Looks delicious. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Lawyer
June 24, 2015 at 2:56 amTo secure your rights, your attorney needs to act quickly and maintain useful proof.
Lawyer recently posted…Lawyer