Thursday, October 23, 2014


½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
olive oil

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery.  Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.

Add cream and milk bring to a boil.  Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.

Garnish with chervil, parsley and chives and a drizzle of olive oil.

bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9

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