Happy Wednesday and it looks like the warm weather has finally taken ahold. It’s all about quick dinners and getting as much time outside as we can.
Small one is biking her heart out and is literally running paths across the yard with her many ‘projects’.
This is not leaving me with tonnes of time to get dinner into us before the ‘hangries’ set in.
By the time we roll inside the sun is on the wan and the chill has hit the air so a light soup is just perfect.
How about a fancy sounding soup made from fish that I snag from my freezer?
I started with some gorgeous veg that also happen to cook fairly quickly; caper berries, baby artichokes, sliced fennel and celery, halved cherry tomatoes and beautiful peppers and herbs.
How to make those lovelies even better?
Start your pan off with a couple of thick slices of pork belly, diced and a little sprinkle of fennel seeds. When the vegetables start to wilt add in white wine and canned tomatoes.
Bring everything to a boil and add in fish. But what about the fish? I keep a selection of fish in my freezer. I buy it on sale, wrap into small portions and pull it out whenever we’ve a yen. This way I don’t have to constantly run to the market and we can have fish on a whim. I’ve even found that the frozen mussels already out of their shell and flash frozen are awesome to eat. I’ve been adding them by the handful to soups, stews, pies…
A little sprinkle of saffron to add colour and flavour and you are rocking. Place a top on after ONE stir to combine and let cook for 3-5 minutes. That’s all the fish needs.
Big chunks of bread…
and perhaps a sneaky glass of mid-week wine.
- 1 cup each; chopped peppers, celery, fennel and halved, cherry tomatoes and baby artichokes
- ½ cup chopped parsley
- 3 garlic cloves chopped
- 1 tsp fennel seeds
- 4 chopped caper berries (or 1 tsp capers)
- 1 cup white wine
- ½ tsp saffron
- 2 T chopped, fresh basil
- ½ tsp pepper
- 4 oz each salmon and perch (or cod or trout)
- 1 cup each scallops (I used large ones) and mussel meat
- 3 pieces chopped, pork belly
- 1½ cup canned tomatoes
- Saute; pork belly, garlic and fennel seeds until pork belly is cooked through. Add in vegetables and caper berries and let wilt. Add in wine and tomatoes, bring to a boil and top with fish and saffron. Give everything a stir and let cook (on medium heat) 3-5 minutes or until fish is firm. Stir in fresh herbs and enjoy.