Br-r-r !! Yes, a very cold night in New Mexico. Usually clement weather is being clutched in the icy hands of Jack Frost. Nine degrees. Time for a super warming dinner. First things first. HG built a mighty blaze in the fireplace. Filled the room with soaring English choral music. BSK chopped two big onions and six cloves of garlic. HG softened the mix in a pot with a goodly amount of Sicilian olive oil. When the onions/garlic became translucent, HG added San Marzano chopped tomatoes plus salt, pepper and a bit of Spanish Pimenton. After cooking it all down a bit, HG added saffron and thyme. Two cups of white wine and a cup of fish stock followed. After simmering, BSK used an immersion blender to puree the ingredients. The result was a thick, spicy flavorful soup. the basis for Soupe de Poisson. HG poached chunks of fresh Cod in the soup. Rubbed slices of toasted baguette with garlic and placed them in the bottom of soup bowls. Mixed mayonnaise with sriracha and filled a bowl with grated parmesan. Poured the Soupe de Poisson into the bowl with a dollop of the mayonnaise mixture and a sprinkle of cheese. Voila !! Frosty blues were banished. Drank much red wine and finished with Manchego cheese and Medjool dates. Perfect dinner.
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