I said I would do this more often but then forget. The culprit is most likely the fact I don’t write out complete recipes and just write would I need to know. I’ve decided, though, that if something doesn’t make sense you can fill in the blanks with your own intuition. That way, you learn. 😉
Sweet Smoky White Fish Soup with Charred Onions and Potatoes
6 normal sized servings
12-16 small plate servings
1 tablespoon canola oil
1 medium yellow onion, chopped
2 cloves garlic
2 tablespoon dried Labrador Tea
1 tablespoon Smoky Sweet Paprika
8 cups fish stock/vegetable stock
5 medium potatoes, peeled and quartered
2 pounds white fish, skinned, boned, and cut into large pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Saute onion in a pot or cooking vessel with canola oil until translucent. Add garlic and spruce tips, paprika and sauté until ready.
Add the fish stock to the pot and bring it to a boil. Add the potatoes to the soup and reduce it to a simmer. Allow it to simmer, covered, for 15 minutes. Add the cod to the soup and continue simmering it until the fish is cooked through and the potatoes are tender, about 10 to 15 minutes.
Process the soup, in batches in a food processor until it has a smooth consistency. Alternately, use an immersion blender until the desired pureed consistency is reached. Adjust the seasoning to taste and serve.
Cool and refrigerate in an air-tight container for use later in the day. Reheat on stove slowly.
8 pearl onions, halved
Heat a dry pan on med-low heat and put onions cut side down until formalized and charred. Turn over and char second side
6-8 baby potatoes, coined
In a pan with oil on med-low heat sauté coined baby potatoes for 6-8 minutes until golden brown and tender. Mix in mustard and salt if desired.
In a small bowl or glass pour in small amount of soup.
Slide slices of potato along the edge of the dish.
Place charred onion beside the potato
Sprinkle of paprika and garnish with water cress or other green garnish
Add a piece of focaccia to side of plate beside soup bowl
I got inspiration for this somewhere, but I don’t remember where. Sorry.