Tomato and Cauliflower Seafood Soup

_0001_Tomato and Cauliflower Seafood Soup

Prepared with a 6.6 L Stainless Steel Stockpot

Suitable for larger sides, or even a batch of soup or sauce, these Casseroles and Stockpots feature clearly marked capacities along the interior for easy measuring on the stovetop.

1. Rough chop 1 carrot, 1 onion, 1 head garlic and 12 Roma tomatoes. In a saucepan on medium heat, toast 1 tbsp fennel seeds in a little olive oil. Sweat onion, carrot and garlic, then add tomatoes. Continue sweating, add Parmesan rind (optional), 2 bunches thyme and 1 bay leaf. Press and crush tomatoes with a potato masher. Add water to cover, bring to boil and then down to a simmer for 1 to 2 hours. Strain through a fine sieve in to a bowl, working through tomatoes with a ladle.

2. In a pot on medium heat, bring 1 cup milk, ½ cup water, ½ head cauliflower and 1 bay leaf to simmer for approximately 5 minutes, or until fork tender. Remove cauliflower and place in blender. Reduce liquid by ¾ and add to blender. Add 4 anchovy filets, ¼ cup cream, salt and pepper to taste and blend.

3. Cut hake or cod into approximately 5 cm x 5 cm (2″ x 2″) cubes. Clean “beards” off mussels. Sweat 1 diced shallot, 1 clove diced garlic and 1 bay leaf. Deglaze pan with ½ cup white wine and add ½ cup water. Add 8 clams and sweat approximately 3 minutes until almost open. Add mussels and sweat approximately 2 minutes until almost open. Add 16 oz tomato bisque to shellfish. Once shells have just opened, add hake and shrimp and cook approximately 3 minutes. Add ¼ cup cream to seafood. Add 2 bunches thyme and season with salt and pepper.

4. Serve into bowls and garnish with herbs and lemon zest. Toast some slices of your favourite DeepDishMTL bread recipe and cover with cauliflower purée and anchovies!

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Carrot (1)
Onion (1)
Garlic (1 + 2 cloves)
Roma tomatoes (12)
Fennel seeds (1 tbsp)
Parmesan (1 chunk – optional)
Thyme (2 branches)
Bay leaf (3)
Water (½ cup + ½ cup)
Milk (1 cup)
Cauliflower (1/2)
Anchovies (4 filets)
Cream 35% (¼ cup + ½ cup)
Hake or cod (6 oz)
Mussels (12)
Shallot (1)
Garlic (1 clove)
White wine (½ cup)
Clams (8)
Rock shrimp (8)
Italian parsley (Small bunch)
Chives (Small bunch)
Lemon (1)