...so this is basically the
VEGAN SOUPE DE POISSON...with a bunch of pieces of fish in it...
...Julia says that you can make the production as 'dramatic' as you want...I love her enthusiasm...
...so for my chunks of fish/shellfish...I got some Sophies filets...and some vegan shrimp...I've had the vegan shrimp before...kind of 'straight up'...and it was a little bit weird...the texture was a bit too chewy...or something...anyway...just a bit weird...so I'm hoping for better things in this soup...
...so basically....you make the soupe de poisson...I used a strip of sushi nori for a sea-like flavor...texture didn't matter because it's strained...
...and strain it...Julias says it should be delicious at this point so it will need no fussing later...
...then you add your vegan fish pieces...
...and bring it back rapidly to the boil...
...then immediately lift out the fish...and arrange the pieces on a platter...
...spoon a ladleful of the soup over the fish pieces...
...and serve the soup over a round of french bread...
...top with
Rouille...
...and let each person choose which pieces of vegan fish/shellfish they want to add to their bowl...
Substitutions:
Vegan fish for the fish...we used
Sophies...but there's a new
Gardein Fishless filet that we want to try...
Vegan shrimp for the shellfish...ours came from SDA store...
Sushi Nori for more ocean flavor...
Recipe here:
Mastering the Art of French Cooking pp. 52-53
interesting! love, k
ReplyDeleteGreat article with excellent idea! I appreciate your post. Thanks so much and let keep on sharing your stuffs keep it up.
ReplyDeleteCurious how the Sophie's fish held up (held together) in the soup. Also glad you mentioned Gardein's Fishless Fillet. Really the best out there right now in terms of flavor and texture.
ReplyDeleteHi Deborah,
DeleteThanks for stopping by The Vegan Version...Sophie's held up well in the soup...the vegan shrimp were pretty weird though...just the texture really...not sure I'll use them again...
~Have a lovely day!