Fennel, Potato and White Bean Soup

I admit, when we started planting our garden in the spring we may have been a little over ambitious.

Now of some vegetables we have more than we can ever eat.

Fennel is one of those vegetables.

Don't get me wrong, I love fennel! But we have like kilos of it.

So I desperately needed to find a recipe with lots and lots of fennel in it.

That is just one of the probably 5-7 baskets of this year's fennel harvest...

And I found this wonderful summery soup in "Casa Moro - The Second Cookbook" by Sam & Sam Clark of restaurant Moro in London.

Yes, another one from this book. You should get it. It's a fantastic cook book with soo many delicous recipes!

What you need:

170g dried white beans

4 tbsp olive oil

4-5 fennel bulbs (approx. 500g total), finely diced

2 garlic cloves, thinly sliced

1 tsp fennel seeds (optional)

3 medium waxy potatoes (approx. 350g), peeled, diced and lightly salted

1 litre bean liquid and/or water or chicken stock

about 40 threads of saffron, infused in 2 tbsp boiling water

2 tbsp chopped fresh fennel leaves

sea salt and pepper

the fennel, potato and bean soup with homemade flatbread and hummus.

Directions:

Soak the white beans overnight, then drain, cover with generously with fresh water and bring to the boil. Simmer for about 1-1.5 hours, until soft, then drain, reserving the cooking liquid.

In another pan, heat the olive oil over medium heat.

Add the diced fennel with a pinch of salt, stir well, lower the heat and fry for 20-30 minutes, stirring occasionally, until fennel becomes soft and caramelizes.

Add garlic, fennel seeds and potato cubes and fry for another 5 minutes.

Pour in the bean liquid and/or water/stock and the saffron infused water.

Stir well and bring to a gentle simmer.

Cook for another 10-15 minutes or until potatoes are soft, then add the drained beans.

Season with salt and pepper and simmer for a few more minutes before stirring in chopped fennel leaves.

Serve!

Bildunterschrift hinzufügen

Notes:

• If you don't have fennel tops, chopped parsley or chervil will work as well!
• I served mine with flatbread and homemade hummus (both recipes from the Moro cookbook, as well!), but I can image it being really, really good with fish, served almost like a sauce or stew.

Salmon With Blueberries

Over the last couple of weeks I've become a huge fan of the New York Time's "Dining&Food" section. Their articles are really interesting and the recipes are always very inspiring.

Last week they had a recipe up for King Salmon With Agrodolce Blueberries. 

That's a weird combination, I thought. But for some reason it made total sense to me, and so I decided to give it a try. The preparations are quick and easy. Therefore it is perfect when you are in a hurry or don't really feel like cooking anymore. And it's a nice and ideal starter or appetizer you can surprise your guests with.

What I liked so much about this was that the acidity of the blueberries and white wine vinegar  in combination with the cinnamon, honey and thyme really balances out the particular fish oil flavor of the salmon. 

INGREDIENTS (for 6 Persons):

• 6 (240g/8-ounce) fillets wild king salmon
• Sea salt, as needed
• Vegetable oil for baking sheet
• 2 shallots, peeled and very thinly sliced
• 375ml/1.5 cups white wine
• 2 tablespoons white wine vinegar
• 4 springs fresh thyme
• 2 cinnamon sticks, broken in half
• approx. 160g/1.3 cups blueberries
• 4 tablespoons unsalted butter
• 2 tablespoons honey
• Black pepper

PREPARATION:

Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.

Heat the oven to 200°C/400°Fahrenheit . Oil a large baking sheet.

In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.

Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

NOTES:

Next time I think I will try to sear the salmon on one side at really high heat for a minute or two because I think some roasting flavor may go really well with it.

When I prepared this recipe it I only had fish for two people. I thought it could have used more sauce/blueberries and a tiny bit more sweetness from the honey. But i also messed up the conversions. So I wouldn't worry about that. Just try the sauce in between, and if it's not enough blueberries, liquid or honey, just add more...

I also left it in the oven for too long. My salmon wasn't medium rare unfortunately. 

Fish cooks so quickly!

But still it was all juicy and soft! Delicious.

EAT MORE FISH! - Creamy Cod Chowder

A couple of days ago Wil surprised me and made a delicious Cod Chowder.

It was delicious!

It was light and hearty at the same time.

He found the recipe in a book about soups that he brought from Canada.

It's called 300 sensational soups and every recipe Wil tried out of this book so far turned out pretty damn good, and it's pretty easy and done relatively quick.

In case anyone is surprised by my perfect English, it's because I just copied the recipe from the book...

What you need

6 slices bacon, minced

2 tbsp unsalted butter

2 onions, finely chopped

1 tbsp fresh thyme

750g / 1.5lbs yellow- or white-fleshed potatoes, peeled and cut into 1cm dice

1.25l / 5cups fish stock

1.25kg / 2.5lbs  boneless skinless cod fillets

1 tsp salt

1/2 tsp freshly ground black pepper

375 ml / 1.5cups whipping cream (35%)

50ml / 1/4cup minced fresh chives

In a large pot, sauté bacon over medium heat until browned and crispy, about 5 min. Remove with a slotted spoon to a plate lined with paper towels. Set aside.

Add butter to the pot and heat until melted. Add onions and thyme; sauté until softened, about 6 minutes. Add potatoes and stock. If necessary, add enough water to barely cover. Bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add cod, salt and pepper; simmer until fish is opaque and flakes easily with a fork and potatoes are tender, about 5 minutes.

Using a slotted spoon, gently transfer fish t a large plate. Using a fork, flake fish apart and set aside.

Stir cream into the pot and reheat over medium heat until steaming, stirring often. Do not let boil. Taste and udjust seasoning with salt and pepper, if necessary. Return fish to the pot.

Ladle into heated bowls and garnish with reserved bacon and chives.

Serve!

Variation: Halibut or Tilapia would also work beautifully in this soup.

 PS: Wil used bacon that we bought from a local market right next to where we live. There is a stand that carries pork products from an old breed of pigs called Wooly Pigs, named after their hairy 'fleece', that is similar to that of a sheep. 

They are pretty cute AND delicious!

Before...(picture: Geoff Robinson, Source telegraph.co.uk)

...and after (source: www.christandl.ch/stefanmathis.html)

Salmon and Spinach Lasagna

I always wanted to cook a lasagne with fish and spinach.
I remember eating one years ago that was so good...
At least back then I thought it was.
Looking through the internet for recipes i found this for "Dill-Licious Salmon and Spinach Lasagne".

I liked it because they are using dill and white wine and two different kinds of cheese...
All of that works pretty well with spinach and fish.
Unfortunately I didn't have a proper sized casserole.
Mine was too big.
Therefore the lasagna turned out quite thin and a bit dry.
Even though I'm not sure if that was the only reason for the dryness.
After all I can say the lasagna was ok.
But a few things were still missing.



I want lasagna to be creamy and rich.
This one wasn't.
Also the flavors were quite bland.
it mainly tasted sour because of the lemon and the wine.
Therefore next time I might put cream and eggs in the creme fraiche sauce to give it more substance.
Or just make a bechamel adding dill, onions and nutmeg and white wine.
And I will replace the mozzarella or take at least a third and stronger cheese.

Oh, and I won't cook the salmon before.
Otherwise it gets too dry.
I'll just marinate it a bit, cut it into small pieces before adding it to the other ingrediences.

It'll cook in the oven anyway...