Soupe de Poisson is a classic southern French dish made with fresh seafood, vegetables, and herbs caught in the Mediterranean, slowly simmered and strained, resulting in a concentrated seafood flavor.
Sette Mhitchie's "Soupe de Poisson Traditionnelle" (1,600 yen) uses white fish such as horse mackerel, gurnard, and grunt to create a flavor more suited to Japanese palates.
This time, we'll be introducing an adapted recipe using "Soupe de Poisson Traditionnelle," created by chef Nana Miyazawa. "Soupe de Poisson Traditionnelle" is delicious even when heated, but with just a little extra effort, it can be transformed into a fragrant, creamy bouillabaisse. Its richer, more flavorful taste is perfect for those chilly days in early spring.
■Ingredients (serves 4)
・2 cloves garlic
・1 small onion
・50g green onions
・50g carrots
・50g mushrooms
・A pinch of saffron
・150g cherry tomatoes (cut into quarters)
・100ml white wine
・ Soup de Poisson Traditional
・400ml water
・8 scallops
■Directions
1. Julienne all the vegetables
2. Heat the butter and oil and fry the garlic, onion, leek, carrot, mushrooms and cherry tomatoes in that order, then add a little saffron and fry.
3. Pour in the white wine, add Herbes de Provence, bay leaf, Soup de Poisson Traditionnelle and water and simmer for 20 minutes.
4. Add the heavy cream and simmer for a further 7-8 minutes.
5. Add the clams and cook until they open.
6. Season with salt and pepper.
7. Drizzle the oil over the scallops and sear the surface over high heat until fragrant, then sprinkle with curry powder and salt while they are still hot.
8. Serve the soup and garnish with the grilled scallops from step 7. to complete the dish.
■Cooking Tips
・Lightly grilling the surface of the scallops over high heat will ensure they are fluffy inside. The key is to use a large frying pan and grill the scallops as little as possible so as not to lower the heat.
・Curry powder is a seasoning used as a secret ingredient in French cuisine. Sprinkling a little on top instead of pepper will give the dish a rich flavor.
"ISETAN DOOR" is a subscription delivery service that offers suggestions to add color to your daily meals. You can enjoy seasonal ingredients selected by buyers and stylists from Isetan Mitsukoshi, as well as popular products from the basement floor of Isetan Shinjuku, from the comfort of your own home.
Isetan Door will be stocking a variety of French ingredients from April 4th to coincide with the popular "France Exhibition" event being held at Isetan Shinjuku from April 10th to 21st. In addition to the recipes introduced this time, the store will also feature recipes using French ingredients created by chef Miyazawa Nana that are perfect for spring hospitality.
>>For more details, please click here.
Sette Mhitchie's "Soupe de Poisson Traditionnelle" (1,600 yen) uses white fish such as horse mackerel, gurnard, and grunt to create a flavor more suited to Japanese palates.
This time, we'll be introducing an adapted recipe using "Soupe de Poisson Traditionnelle," created by chef Nana Miyazawa. "Soupe de Poisson Traditionnelle" is delicious even when heated, but with just a little extra effort, it can be transformed into a fragrant, creamy bouillabaisse. Its richer, more flavorful taste is perfect for those chilly days in early spring.
Sweet Potato
■Ingredients (serves 4)
・2 cloves garlic
・1 small onion
・50g green onions
・50g carrots
・50g mushrooms
・A pinch of saffron
・150g cherry tomatoes (cut into quarters)
・100ml white wine
・ Soup de Poisson Traditional
・400ml water
・8 scallops
■Directions
1. Julienne all the vegetables
2. Heat the butter and oil and fry the garlic, onion, leek, carrot, mushrooms and cherry tomatoes in that order, then add a little saffron and fry.
3. Pour in the white wine, add Herbes de Provence, bay leaf, Soup de Poisson Traditionnelle and water and simmer for 20 minutes.
4. Add the heavy cream and simmer for a further 7-8 minutes.
5. Add the clams and cook until they open.
6. Season with salt and pepper.
7. Drizzle the oil over the scallops and sear the surface over high heat until fragrant, then sprinkle with curry powder and salt while they are still hot.
8. Serve the soup and garnish with the grilled scallops from step 7. to complete the dish.
■Cooking Tips
・Lightly grilling the surface of the scallops over high heat will ensure they are fluffy inside. The key is to use a large frying pan and grill the scallops as little as possible so as not to lower the heat.
・Curry powder is a seasoning used as a secret ingredient in French cuisine. Sprinkling a little on top instead of pepper will give the dish a rich flavor.
"ISETAN DOOR" is a subscription delivery service that offers suggestions to add color to your daily meals. You can enjoy seasonal ingredients selected by buyers and stylists from Isetan Mitsukoshi, as well as popular products from the basement floor of Isetan Shinjuku, from the comfort of your own home.
Isetan Door will be stocking a variety of French ingredients from April 4th to coincide with the popular "France Exhibition" event being held at Isetan Shinjuku from April 10th to 21st. In addition to the recipes introduced this time, the store will also feature recipes using French ingredients created by chef Miyazawa Nana that are perfect for spring hospitality.
>>For more details, please click here.
【Contact Information】
ISETAN DOOR
http://isetandoor.mistore.jp/
Phone: 0120-390-197 (Reception hours: 10:00 - 18:00)
ISETAN DOOR
http://isetandoor.mistore.jp/
Phone: 0120-390-197 (Reception hours: 10:00 - 18:00)
