Ingredients
1 lb grouper fillets, or cod, mahi-mahi, seabass, striped bass, whiting, haddock, hake, or pollock fillets, cut into 1-inch cubes and steamed
1 lb sea scallops
2 tbsp unsalted butter
5½ oz yellow onions, diced
1 lb potatoes, peeled, diced
4 oz bacon rashers, diced
¼ tsp dried thyme
1 cup heavy cream
8 cups fish broth, (2 quarts), preferably Dashi broth
salt and ground black pepper, to taste
¼ tsp mixed nori snacks, or nori sheets, crumbled if using the snacks, toasted and cut into strips if using nori sheets
Preparation
In a dry skillet, saute your diced bacon over medium heat until crispy. Drain and set aside both the crispy bacon and fat.
In a large soup pot, add both the butter and reserved bacon fat over medium heat.
Add onions and potatoes once the butter has melted. Saute for roughly 6 to 8 minutes until lightly caramelized.
Add thyme and broth then bring soup to a simmer. Continue simmering for roughly 8 to 10 minutes or until potatoes are fully cooked.
Reduce heat to very low, add cream, cooked fish, scallops, and half of the bacon crumbs. Stir to combine.
Season with salt and pepper to taste. Adjust accordingly.
Portion the soup accordingly, then garnish with 1 tablespoon of the bacon crumbs and either nori strips or crumbled nori snacks.
