Recipe by chef Bertrand Alépée of The Tempered Room, Toronto, courtesy of MSC (Marine Stewardship Council)
Ingredients
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
Method
- 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 and diced potatoes; let simmer for 30 minutes.
- Meanwhile cut the scallops and the haddock. When soup is piping hot, add the seafood and stir over medium heat until seafood is cooked through (five to six minutes).
- Serve topped with fresh parsley and country bread toast or bread sticks.