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Fishy Experiment #3

November 17, 2010

Last Friday I made a fish soup based on Sally Fallon’s Creole Fish Soup in Nourishing Traditions. It really turned out to be more of a stew, actually, because I put a LOT of seafood in it: I used bay of fundy scallops, shrimp, and wild haddock. I sautéed onion, garlic and celery, and then added a litre of homemade fish stock, 1/2 cup of red wine, a tin of tomato paste, red pepper flakes, cayenne pepper and dried thyme and oregano. I brought it all to a boil, skimmed it, and then let it gently simmer for a couple of hours. Then I announced that dinner was ready, and added the fish. In that order :) That way, the fish was not overcooked by the time the bowls had been ladelled out. The soup was a hit. And extremely nourishing, considering the goodness in the fish stock (I made the stock with fish heads and all) and the quality of the seafood I used. Next time I would add more veggies after the skimming – a whole bunch of greens in there would have been great.

Next fishy experiment: sampling the oysters, clams and mussels from my local fish market.


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