Newsletter Archive

Volume 6 Winter 2005/6

• medium onion, diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 1 large potato, cubed
• 12 prawns
• 6 oz. each salmon, cod, halibut—cubed
• 6 large or 12 small scallops
• olive oil
• 2 cups cream
• 4 cups veg or fish stock
• 1t cumin, toasted and ground
• bunch, fresh thyme sprigs

Ingredients:

In hot skillet, saute onion, celery and garlic in 1t olive oil until transparent, adding cumin near the end. Add stock to simmer, then add potato and simmer until soft. Add cream, bring to simmer, add s&p to taste, then remove from heat and keep warm. In separate very hot skillet, saute seafood in 1t olive oil, only to medium rare. Divide seafood among six warm, shallow soup plates and gently spoon hot liquid mixture overtop. Garnish with fresh thyme sprig.

Serves 6