Seafood Bisque
My Cagefree Family called from the Georgia coast this afternoon to ask if the shrimp coming in off the local boats is safe for babies and mamas (it is), which of course made me think about dinner. I didn’t have any fresh shrimp, but I did have a bit of Alaskan salmon, cod and crab..
Make a stock of filtered water, celery, onions, bay leaf, white peppercorns, lemon slices, thyme and white wine.
Put filets of salmon and cod (or whatever sort of fish you have) into a wire basket and place that in the simmering stock to poach until just barely done. Set aside to cool.
Meanwhile, strain and reduce the poaching liquid until flavorful, about 30 minutes.
Finely chop fennel bulb, celery, leeks, carrots, tomatoes and garlic. Sauté in whole butter until softened, about 3 minutes.
Mince the cooled fish, reserving some larger pieces for garnish.
Whisk tomato paste and cream into stock. Thicken with a little roux. Add cooked vegetables and poached fish and simmer 15 minutes. Add sherry, saffron, paprika, S&P and dill. You may purée the soup with an immersion blender or leave it coarse according to your preference.
At this point, I’m sure you’re asking yourself where’s the HFCS? It’s just not a meal without the natural goodness of High Fructose Corn Syrup! Resist, I tell you.
To serve, ladle soup into a bowl, drizzle with sherry and hot sauce (optional) and garnish with reserved fish, seasoned croutons and fennel.
Rating ♦ ♦ ♦ ♦ +
Tuna Salad
Chopped egg, cucumber, scallions, pickled ginger, shaved fennel, black and white sesame seeds, spinach, lemon wasabi, sashimi-grade ahi, sesame oil and shoyu.
Toss the salad ingredients together and moisten with a little brown rice vinegar. Season lightly with salt and pepper. Briefly marinate the tuna in shoyu with a little sesame oil while the skillet heats.
Sear the tuna over medium-high heat for two minutes per side for medium-rare. Transfer to cutting board and allow to rest 5 minutes.
Plate the salad and top with sliced tuna. Dress with wasabi and a scant amount of the marinade.
Rating ♦ ♦ ♦ ♦ ♦
Tomato Sausage Strata with Baby Fennel
Home made sausage, purple basil, Italian cheeses, Roma tomatoes, baby fennel, whole milk, stale bread, brown eggs.
Trim, split, core and chop the fennel bulb.
Saute the sausage with garlic, onions and fennel. I’ve added smoked paprika and red chili flakes for color and kick.
When the sausage is done, turn off the heat and set aside.
Prepare the quiche-like filling by mixing milk, eggs, salt & pepper and dried herbs.
Line a buttered dish with rounds of stale bread.
Add the cooked sausage.
Add the tomatoes and chopped fennel feathers.
Add the cheese.
Some more bread.
Milk/egg mixture and dried basil.
More cheese and fennel. Decorate with the tomato ends if desired.
Bake at 350 degrees until eggs are set and top is crisp and brown.
Let rest 10 minutes before serving.
