Smoked Haddock Soup with Pears and Curry, Garnished with Scallops Recipe
Smoked Haddock Soup with Pears and Curry, Garnished with Scallops
Flavors of Quebec
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: A good hour
Difficulty: Easy
Chef's Note
Les Fougères
783 Route 105; Chelsea, Quebec
Telephone: (819) 827-8942

Les Fougères - Charles Part

Situated only 15 minutes from downtown Ottawa, Les Fougères restaurant is a wonderful getaway, a rural escape just outside the city, with windows looking out onto gardens and maple forests. Like the leaves, the menu changes with the seasons, putting the spotlight on Canadian products: PEI mussel chowder with fennel, Farrelton wild boar, Brigham cheese with Branston pickle, duck confit and foie gras from Quebec on roesti and poached pear, Nunavik caribou marinated in juniper...

Haddock from the Bay of Fundy
The Bay of Fundy is a 270-km long indentation in Nova Scotia on the Atlantic coast, one of the best spots for haddock in Canada. The flesh is lean, white and flavorful. 

Ingredients for 4 servings
- 2 pears
- 4 tbsp. sugar
- Lemon juice
- 1 fillet of smoked Haddock from the Bay of Fundy
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 potato, peeled and chopped
- 2 tbsp. butter
- 2 cloves of garlic
- 1 tsp. fresh chopped ginger
- 1 tsp. curry powder
- 500 ml (2 cups) chicken stock
- 250 ml (1 cup) pear juice
- 1 tsp. coriander seed
- 125 ml (1/2 cup) whipping cream
- Salt and pepper
- 1 tbsp. butter
- 4 sea scallops
- Orange zest
- Fresh cilantro
  1. Peel the pears. Place the whole pears into a small saucepan with the sugar and lemon juice and cover with cold water.
  2. Simmer until the pears are tender. Remove them from the liquid and dice them. Reserve the liquid.
  3. Sauté the onion in butter until translucent. Add the celery, garlic, ginger, leeks and potato and sauté until soft.
  4. Add the haddock, stock, cream and pear juice; simmer until cooked.
  5. Remove the haddock and flake it, removing the skin and bones.
  6. In a food processor, purée the remaining ingredients. Place the purée and haddock into a clean saucepan, add the diced pears and peas and reheat gently. Add salt and pepper to taste.
  7. Meanwhile, heat the butter in a skillet. Add the scallops without overcrowding. Without stirring them, let them cook until browned on one side. Turn and cook 1 minute longer.
  8. Place 1/4 of the soup into each bowl; place a scallop in the center and garnish with the orange zest and cilantro.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up