A hearty sustainable seafood bonanza from Canadian chef Bertrand Alépée.
12 oz. MSC certified halibut, cut in small to medium cubes
½ cup butter
1 stalk celery, diced
1 small onion, diced
1 yukon gold potato, diced
¼ tsp garlic, chopped
¼ tsp fresh thyme, chopped
¼ tsp fresh rosemary, chopped
1 cup fish stock
3 ½ cups milk
2 cups 35% cream
1 lb MSC certified scallops, cut in quarters
1 lb MSC certified haddock, cold smoked* and cut in small pieces
1 tbsp fresh parsley, chopped
Melt butter in medium saucepan over low heat. Sauté celery and onion until tender. Add garlic, thyme, rosemary and stir.
Add fish stock, milk, cream, diced potatoes and let simmer for ½ hour.
Meanwhile cut the scallops and the haddock. When soup is piping hot add the seafood and stir on medium heat until seafood is cooked through (approx. 5-6 minutes).
Serve in bowls topped with some fresh parsley and country bread toast or bread sticks.
Recipe reprinted from the Marine Stewardship Council
Recipe photo © Gabe Toth