I had the best of intentions last night, to make a soup with chunks of potato, halibut, salmon, and shrimp floating in a potato-based bisque-y soup. Bacon bits were fried until brown and crisp, green onion and garlic was sauteed. The potato was simmered in chicken stock and partially pureed with an immersion blender. The fish was leftover sous-vide, the shrimp was quickly seared. It all fell apart when I added the fish chunks to the potato puree soup and they instantly disintegrated. The shrimp didn’t float. The bacon bits lost their crunch. The swirl of Spanish EVOO spread out over the top.
Kind of ugly, but very tasty.
