Sunday Dinner: Seafood Bisque Edition

I have never been one to eat soup in the summer.  The one exception is gazpacho, but since it is cold it doesn’t really count. It just always seems odd to me to eat hot food in the dog days of summer.  So  I surprised myself by selecting soup—a seafood bisque to be exact—as this week’s Sunday dinner.

There was just something about this soup that seemed right to me. Maybe it’s because two of the ingredients—tomatoes and halibut—are perfectly in season right now.  Or maybe it’s because September is approaching (!) and my mind has already started to subconsciously shift towards all things fall. Either way, I made this soup and it was, in a word, awesome.

Although there is something very luxurious about it (which made it a good candidate for Sunday night), it is simple enough to make during the week. I really only had one concern—seasoning. When I tasted the soup as it was nearing completion, I worried that it might be a little bland. The bacon garnish really brought all the flavors together.  Served with some crusty bread and a glass of wine, it is the perfect way to welcome fall.

(Note: It makes quite a bit and the original recipe mentioned that this should be reheated slowly over low heat so the cream does not separate.)

Seafood Bisque
Adapted slightly from Simply Recipes

Ingredients:
3 slices of bacon, chopped
1 medium white or yellow onion, chopped
1 large celery stalk, chopped
1 large carrot, peeled and chopped
2 garlic cloves, chopped
2 plum tomatoes, chopped
1 pound skinless white fish fillets (we used halibut), roughly chopped
1 teaspoon orange zest
Pinch of cayenne pepper
Large pinch of saffron
1 quart of shellfish or seafood stock
¼ cup heavy cream
Salt

1.Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and place on paper towels for later use.
2.Add onion, carrot, and celery. Add some salt and cook for 3-4 minutes, stirring often, until onions are translucent. Do not brown.
3.Add the fish, tomatoes, and garlic and cook for another 2-3 minutes, stirring often.
4.Add the orange zest, saffron, and cayenne. Pour in stock and stir together. Simmer gently (do not boil!) for about 20 minutes, stirring occasionally.
5.Turn off the heat and blend thoroughly using an immersion blender or by transferring (a little at a time) to a blender. If using a blender, pour the pureed soup back into the pot.
6.Turn the heat back on low and add cream. Stir well and taste for salt. Do not let the soup come to a boil. Ladle into bowls and serve with bacon bits and crusty bread.