Friday, March 7, 2014

Rosie Makes Fish Soup.

 Fish Soup.
Doesn't sound all that appetizing, does it?

What if I called it Piscine Potage?

Or Multi-Ocean Creature Bouillabaisse?

Mr. Hawthorne and I were at Food Lion
and he picked up the Alaskan Cod on sale.

I cut it up in small chunks.

I heated up a tablespoon each 
of unsalted butter and extra virgin olive oil.

I'm partial to Olio Carli extra virgin.

I dropped the cod filets into the hot butter/oil.

I had previously seasoned them with freshly ground pepper.
Sauté about 3 minutes.

Good splash of Chardonnay.


I want to make this intense,
so I went downstairs to the freezer
 (#1 of 3 in the utility room - Mr. Hawthorne has issues.
And I have to deal.)
and came up with a quart of lobster bisque.

I semi-thawed it out in hot water
and added it to the cod.

 I added in the last of my Lobster Thermidor mixture
I'd made the day before.
Heat through.
Season with a mere sprinkling of Old Bay Seasoning.

I have lobster, shrimp, and cod in here.
More seafood than broth.
I like that.

The thing about cod 
is that it takes on the flavors of whatever surrounds it.

You put cod with shrimp,
it tastes like shrimp.

You put cod with scallops,
it tastes like scallops.

You put cod with lobster,
it tastes like lobster!

This is intense lobster flavor.

Try a bit of saffron if you're a fan.

Lovin' the lobster.
Sometimes I surprise myself.

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