Blue Ribbon Broth
Based on:
TypeSoup
Serves4 people
DateNovember 12, 2026
A festive seafood soup with a baguette ship sailing across the bowl.
A festive, clear seafood soup with luxurious shellfish, served with a long baguette piece floating like the silhouette of a passenger ship. The plating celebrates the ship and its journey: the bread as the vessel, surrounded by ‘waves’ of soup and colorful garnishes.
Ingredients
- 1 baguette (long, unsliced)
- 2 liters fish stock
- 400 g cod fillet
- 200 g large shrimp, peeled
- 200 g mussels, cooked and shelled
- 2 leeks, sliced into rings
- 2 large carrots, halved and sliced
- 1 fennel bulb, thinly sliced
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 lemon, cut into wedges
- 4 tbsp crème fraîche
- salt and pepper to taste
- 1 bunch dill, roughly chopped
Method
- Heat the olive oil in a large soup pot. Sauté the onion and garlic until translucent.
- Add the leek, carrot, and fennel and cook gently for 5 minutes.
- Pour in the fish stock and bring to a boil. Simmer for 10 minutes.
- Cut the cod into large pieces. Add the cod, shrimp, and mussels. Simmer for 5 more minutes until the fish is just cooked.
- Season with salt, pepper, and a little lemon juice.
- Cut the baguette diagonally into four long pieces of about 25 cm. Place a piece of baguette diagonally across each soup bowl, resembling a ship’s silhouette.
- Ladle the soup around the bread. Garnish with a spoonful of crème fraîche and some dill.
- Serve immediately, with extra lemon wedges.
Serving notes
- Lay the baguette so it looks like a ship floating on the soup.
- Garnish with fresh dill for a festive touch.
- Serve extra lemon wedges on the side.