CAULIFLOWER & COD SOUP
This is the newest addition to my list of favorite soups. The list is getting to be quite long ,because I love soup, but this one I can really recommend that you try.
Normally I would let the fish simmer in the casserole with the other ingredients, but here I`ve pan seared it and added it on top of the soup. It sinks in at the first poke of the spoon and catches all the good flavors from the broth.
This gives about 4 servings.
* 400 g Cod
* 1 small Cauliflower / or half a big one
* 1 big red Bell Pepper
* a handful of fresh Parsley
* 2 sprigs Lovage (Liebstöckel)
* 10 sprigs Chives
* 800 ml Broth, fish or vegetable
* 1 big tablespoon Crème fraîche
* 1 teaspoon Dijon Mustard
* Salt & Pepper, to taste
HOW TO MAKE THIS DISH
Tear or cut the cauliflower into smaller flowers. If you keep the flowers, it will look prettier in the bowl when serving than if you chop the cauliflower up with a knife. But the taste is the same, so it`s up to you.
Remove the pit and seeds from the Bell Pepper.
Slice it into thinner stripes.
Heat up a soup pan with a little natural oil.
Place the cauliflower and bell pepper in the pan and let it sear on middle heat for about 5 minutes.
Keep stirring so the vegetables don`t stick to the pan.
Have all the fresh herbs: parsley, lovage and chives in a blender.
Add the teaspoon of mustard.
Pour over half of the broth and blend everything well.
Add the broth+herb mix and the rest of the remaining broth to the soup pan.
Let it all simmer on low heat for about 10 minutes.
Heat up a grill pan for the fish.
Sprinkle the fish with a little salt and pepper.
Cut the fish into smaller pieces fitting for the soup bowl.
Place the fish pieces in the hot pan and let them sear for two minutes before adding a little butter to the pan. Continue to sear for another minute and then flip the fish over and sear for another two minutes or till the fish is done the way you like it.
To serve: have a big soup spoon full of broth and vegetables in a soup bowl and place a piece of fish on top.
If you wish to add more chopped up free herbs, just sprinkle it over the soup – I`m sure it`ll look and taste amazing.
When pan searing, the fish should be room-temperature.
Take it out of the fridge at least 15 minutes prior to placing in the pan.
Dry it of with a thick paper towel. Think paper with only stick to the fish and no one want`s to eat paper-fish.