Black Cod (sablefish) Soup
The inspiration for this dish comes from a few peppers I bought in Nice at an outdoor market. We were actually looking for a perfume store but landed quite unexpectedly in the middle of a bustling market. I quickly forgot why I was there and launched myself full blast into shopping/touching/smelling/staring/tasting mode. I can be a beast – don’t go food shopping with me unless you really love me.
One of the stalls at the market was a spice stall. I met an incredibly nice lady that took her time explaining all the things I’ve never seen before. She was patient and full of information – yes, I know, not the stereotype of a French person! Among other exotic spices I landed on Grains of Selim and long pepper. The ordinary peppercorn doesn’t come close in fragrance and taste – it’s pallid by comparison. Today’s dish is inspired by the fresh fish stalls, French food and these tiny, fragrant guys. Did I mention that I miss travel?
Ingredients
- 4 sablefish fillets
- 1 bag of mixed seafood (I find them frozen at the supermarket: scallops, squid, mussels)
- 1 leek, sliced
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 zucchini, sliced
- 4 small tomatoes, chopped
- 1 tablespoon tomato paste
- 2 long peppers, ground fresh in spice grinder
- 3 grains of selim peppers, ground fresh in spice grinder
- 2 bay leaves
- a few saffron threads
- 1 bottle clam juice
- 2 cups white wine
- 1 container seafood stock
- salt
- fennel pollen (optional)
Directions
- Heat a tablespoon of vegetable oil in a non-stick pan. When shimmering, add your sablefish fillets skin down first, pressing gently with the spatula so the skin stays nice and taut. Sauté for about 3-4 min (until golden and crispy) and flip on the other side. Continue cooking for no longer than 2 min. Remove from pan and set aside (keep warm)
- In a Dutch oven, heat 2 tablespoons of olive oil. Add the shallots, leek and garlic and cook over medium heat until soft. Season with salt and add the ground peppers
- Add the tomato paste and chopped tomatoes. Cook gently for another 4-5 min
- Add the zucchini, toss and cook for 1 minute or 2 and then add the wine. Let the wine cook for about 4-5 min then add the clam juice and seafood stock. Add the saffron now as well and cook for another 10-15 min
- Add the rest of the seafood and bring back to a simmer. Simmer for about 5-7 min.
- To serve, I placed the fish fillet in the soup bowl and ladled the soup on top. I sprinkled some fennel pollen on top – it really kicks flavor into high gear but it’s not overpowering. You can certainly skip it.
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.