When it comes to favourite meals in our home, seafood is always the top of the list for both Don and Josilin. Since the kids were young, Don has told them both that in order to be a true to their Cape Breton heritage, they must love fish. But it is the one protein I struggle to cook the most. My favourite preparation is fish tacos, but the other three all say “you can’t taste the fish!” They want their seafood flavours to shine and dominate. I kinda want them hidden.
When Don’s East coast loving mom came to visit recently, I knew I needed to make seafood.. We enjoyed this soup with optional toppings for everyone to customize. The kids went for the bacon, I wanted the cilantro and Don added hot sauce. The fish is the true star which is what I was aiming for. Leftovers the next day tasted even better. Don and Jos were fighting over the shrimp in the pot, so I think I would double that amount next time.
adapted from LCBO Food and Drink
2 Tbsp olive oil
1/2 cup flour
1 red pepper diced
1 onion diced
1 stalk celery diced
1 carrot peeled and diced
1 clove garlic minced
3 cups vegetable broth
1 can (796ml) tomatoes
1 tsp dried thyme
1/4 tsp cayenne
1/2 tsp smoked paprika
2 cups raw, peeled and deveined shrimp
2 fillets raw sole chopped into larger bites
2 cups hot cooked brown rice
3 slices bacon, cooked and crumbled (optional)
fresh cilantro (optional)
hot sauce (optional)
In a large pot on medium heat, cook oil. Sprinkle flour in and mix continuously for 5 min, until golden brown. Add pepper, celery, onion, garlic and carrot and cook 5 min more, until veggies start to soften. Add half the broth and stir quickly until mixed thoroughly. Add remaining liquid and stir. Add can of tomatoes and break up larger pieces with back of wooden spoon. Add the thyme, cayenne and paprika.
Bring to a boil, stirring often. Reduce heat and simmer about 10-15min. Stir in shrimp and sole and cook 15min more.
In each bowl place about 1/2 cup cooked rice. Ladle soup onto rice and top with bacon, cilantro and/or hot sauce.