Unbelievably, there is only one recipe left to cook from the over 300 in Dorie Greenspan’s “Around my French Table.” We saved the cover recipe for last which is a lovely roast chicken.
But, this week’s French Fridays with Dorie challenge is for Seafood Pot-au-Feu. We took a few liberties with the seafood, but enjoyed this soup immensely. Salmon is not a favorite of ours, unless Mary’s serving lox with bagels and all the fixings, so we used some wonderful halibut that our brother-in-law, Jerrie, caught in Alaska. And, our usually reliable source for mussels wasn’t, so we substituted shrimp. This surprisingly flavorful soup is just perfect for this time of year. It cooks up quickly, and is adaptable to different kinds of seafood. The crisp sugar snap peas complement the freshness of the fish and sweetness of the carrots. We enhanced the flavors of the soup with a bit of French herbs and served it with crusty rosemary-parmesan rolls.