Blue Grenadier seafood recipe -

Blue Grenadier in Spring Vegetable broth

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Ingredients :

• 1 tbsp extra virgin olive oil
• 2 leeks, cleaned and trimmed
• ½ cup flat-leaf parsley, roughly chopped
• 8 baby carrots, peeled
• 8 oz pinkeye potatoes, peeled and sliced
• 8 oz fresh peas, podded
• 4 oz oyster mushrooms, cut into chunks
• 8 oz blue grenadier fillet, cut into chunks
  for broth:
• 2 brown onions, chopped
• 4 carrots, chopped
• 4 bay leaves
• 8 button mushrooms
• ½ tspn black peppercorns
• 4 sprigs fresh thyme
• 1¾ pints chicken stock or water
• parsley stalks
• 1 cm piece lemon zest

Preparation and Cooking Instructions :

1. To make broth, boil everything together for 1 hour or until well favored. Strain and discard solids.
2. Then, fry leek and 1 tbsp parsley in as little oil as possible until very soft.
3. Add broth, baby carrots and potatoes and salt to taste. Simmer until potatoes are nearly cooked through, about 10 minutes.
4. Add peas and cook another 5 minutes.
5. Add remaining parsley, mushrooms and fish and bring back to the boil. Remove from heat, check for seasoning, and ladle into bowls.
6. Top with remaining olive oil and serve with bread.