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.
Your substitutions sound lovely. I like your French tea towel!
Beautiful adaptation, Susan! And your bonus photo is gorgeous, too!
I think Dorie would want us to make the best of it with what we have access to – at least, that’s my story and I am sticking to it 🙂
I think all your substitutions sound like a perfect fit – very nice!
I was surprised by the sugar-snap peas. I usually like them raw, but not cooked, but they worked well in this soup. Happy to know that it adapts well to other types of fish.
Which herbs did you add? I added saffron and red pepper. Curious because I thought it needed more seasoning too. Love halibut.
Ohhhh, Susan, the lox and bagels. John and I loved them and you were a great sport. I hope you give me permission to serve them again for breakfast next year. I thought of you Wednesday night when I was a dinner guest where the host served halibut. Your Seafood Pot-au-Feu does say Springtime and looks lovely in your Portmeirion bowl. Your tea towel is perfect and thank you for posting such a wonderful memory of Julia. So glad you two had a great time and are home safely. Loving my book of our Channel Islands memories and, of course, have my framed photo on the wall. Thank you. Thank you.
Your substitutions were perfect and your Pot Au Feu looks delicious! Love the photo of the La Couronne. Such a pretty place! Happy Weekend, Susan!
Love all your photos, including the tea towel, a wonderful backdrop for a French soup.
I only substituted the shrimp for mussels, and did my best to try to like the three scallops
I used. Cant wait to see all your photos from your trip. Have a great weekend.
Shrimp/Prawns for the mussels – great idea as I did too!
Please, please, please tell me you ate at La Couronne!!!??? I desperately want to go there!
Your pot-au-feu looks wonderful and so much simpler than its veal/meat-studded cousin. xox
Your substitutions were great! I think I will add shrimp next time!
Sounds good Susan. We are heading off to Alaska in June. Love the pictures from your recent trip to France.
Beautiful photos, Susan, and glad you enjoyed it with the substitutes!
I agree that Dorie would want us to use what’s available. I did that too. Halibut from Alaska sounds wonderful! The rosemary-parmesan rolls sound pretty good too. I can’t believe there’s just one more recipe to go 🙁