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Mariner's Medley Makes 9 to 10 cups (2.1 to 2.4 L) to serve 6 very generously. This light and healthy fish soup has all the delights of a substantial stew without the heaviness of added cream. The idea came from a family favorite, Moules Marinière. Ingredients 2 Tbsp (30 mL) olive oil 2 large shallots, minced 2 large cloves garlic, minced, plus 1 clove for the toast ½ large celery stalk, cut in ¼-inch (.6-cm) dice 2 medium-sized white potatoes, peeled and cut in ½-inch (1.2-cm) cubes 6 cups (1.5 L) Fish Stock (see facing page or use a good store-bought stock) ½ cup (120 mL) dry white wine 2 sprigs fresh thyme salt and freshly ground white pepper 10 oz. (285 g) snapper, skinned and cut into 6 pieces about 2 inches (5 cm) each 10 oz. (285 g) grouper, skinned and cut into 6 pieces about 2 inches (5 cm) each 10 oz. (285 g) salmon, skinned and cut into 6 pieces about 2 inches (5 cm) each 18 to 24 scallops, depending on appetite 18 to 24 mussels, scrubbed and debearded 1 green onion, green part only, cut in fine rings 1/3 cup (80 mL) roughly chopped fresh parsley 18 cherry tomatoes, sliced 18 ½-inch (.6-cm) slices of baguette, toasted or grilled, and then rubbed with the cut side of a garlic clove Romesco Sauce (see recipe), for the toasts extra virgin olive oil Instructions Heat the olive oil over medium heat in a heavy-bottomed pot large enough to hold all the ingredients. Sauté the shallots for 2 to 3 minutes without browning, then add the garlic and continue to cook for an additional 2 minutes or until the garlic is softened but not browned. Add the celery and potatoes and sauté for another 2 to 3 minutes. Pour the fish stock and wine into the pot. Add the thyme sprigs and simmer for 5 to 6 minutes. The potatoes should be almost cooked through. Add salt and pepper to your taste. Lower the snapper, grouper, and salmon into the broth. Cover and cook for 1 minute. Then add the scallops and mussels. Cover again and cook 2 to 3 minutes-just until the mussels open. Ladle the broth and fish into 6 large, heated bowls. Remove the thyme sprigs. Sprinkle the green onion, parsley, and sliced tomatoes among the bowls. Top each bowl with 3 baguette toasts spread with Romesco Sauce and a healthy drizzle of olive oil. Pour in the cold water and wine and drop in the peppercorns and bouquet garni. Cover and bring to a simmer. Skim off any froth. Simmer for 40 minutes. Taste. If you want a more concentrated stock, remove the lid and simmer for 10 more minutes. Drain the stock through a sieve, pressing on the vegetables and fish bones. Freeze any leftover stock. Photo by Chris Freeland. This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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