tag:blogger.com,1999:blog-2877374116350801219.post3708447901084395825..comments2023-08-05T10:12:48.060-04:00Comments on Up Around the Corner: One-Eyed Pelican's Fish Soup RecipeTerry W. Ervin IIhttp://www.blogger.com/profile/13561009802388207515noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2877374116350801219.post-32959002766572731502017-01-25T09:47:52.617-05:002017-01-25T09:47:52.617-05:00That suggestion, adding the fish near the end, mig...That suggestion, adding the fish near the end, might work for my wife but, like you indicated, the process would be too 'hoity-toity' for the cook to be concerned. :)<br /><br />Thanks for taking a moment to consider and comment.Terry W. Ervin IIhttps://www.blogger.com/profile/13561009802388207515noreply@blogger.comtag:blogger.com,1999:blog-2877374116350801219.post-34096037139425689622017-01-24T22:57:01.512-05:002017-01-24T22:57:01.512-05:00I'd probably cook down the veg for awhile, as ...I'd probably cook down the veg for awhile, as you did, then add in the diced cod in the last 15 minutes, at the most. That'd improve the texture and kept down the fishy taste. And cut the salt by 75%, at least.<br /><br />Oddly enough, this reminded me of a tomato-seafood bisque recipe I made up several years ago. I found the recipe, and the main difference (besides the beet and the olive oil) is that I use chicken stock instead of water one to one with heavy cream. And as Hannah suggested, I pureed the cooked tomatoes.<br /><br />Maybe a little hoity-toity for your dive and its denizens?Catrin Lewishttps://www.blogger.com/profile/03041198526727287186noreply@blogger.comtag:blogger.com,1999:blog-2877374116350801219.post-53983469392534478402017-01-24T21:40:24.742-05:002017-01-24T21:40:24.742-05:00Not a problem, Hannah. It's far cry from find ...Not a problem, Hannah. It's far cry from find dining fare.<br /><br />You're right about the coloring...I am not really a chef in any sense of the word, but like you said, with the parameters, the cook at the One-Eyed Pelican wouldn't have done any of that.<br /><br />Thanks for reading and for the input/insight. :)Terry W. Ervin IIhttps://www.blogger.com/profile/13561009802388207515noreply@blogger.comtag:blogger.com,1999:blog-2877374116350801219.post-46830760345208664592017-01-24T13:26:54.262-05:002017-01-24T13:26:54.262-05:00I'll be honest...it doesn't sound all that...I'll be honest...it doesn't sound all that great. But considering the parameters you needed to work in I think you came up with a decent bowl of soup. Making your soup more of a tomato base would have helped some with the color. It would have taken stewing the tomatoes and pulverizing them into a sauce and thinning out with water or broth. Hannah pfarrnoreply@blogger.com