Trying Grouper and Broccoli Save

Sometimes I buy stuff at the store and then dump it into the freezer. This was useful because it was snowing and we probably did not want to go out or go to the grocery store. I moved some grouper fillets to the refrigerator early. I read something from Hank Shaw about cooking grouper - score if the skin is on and then butter and oil on a hot cast iron pan, skin side down. Then tilting the pan and scooping up some of the butter/oil into a spoon and constantly basting the fish until done. I had seen this technique used in a Masterclass from Thomas Keller about a year ago. So I thought I would try it. It worked amazingly well. Spoon got a little hot, but fish came out wonderfully. I think Hank Shaw's recipe did not flip the fish, but my unskinned side looked too raw and the skin side was beautifully browned and crispy looking so I flipped the fish and cooked it for a minute or two. My spouse could not stop talking about the fish.

My accompaniments were:

• rice - onion, sauteed raw rice until slightly milky looking, then adding canned chicken broth, thyme, bay leaf and parsley, covering until done.
• steamed broccoli
• note: spouse made a salad to start

Unfortunately, I steamed the broccoli and then failed to leave the pot uncovered when it was done. Result was overcooked, soft broccoli. Yuck! Spouse made a face while I packed up the remaining broccoli and put it in the fridge. I planned to make a broccoli soup as part of lunch.

Broccoli Soup

My plan was to take a look at my mother-in-law's cauliflower soup recipe and use that as a guide. My measurements below are not exact.

• 2 to 3 Tbsp. diced onion/li>
• 2 to 3 Tbsp. butter
• a couple of Tbsp. flour
• about 2 to 3 cups water
• about 1 1/2 cups steamed broccol
• salt
• pepper
• 1 tsp. chicken soup base

Saute onions on low heat in the butter until soft. Sprinkle in flour and mix. Cook at least 2 minutes and don't let it brown.

Toss in water over medium high heat and mix thoroughly - this should boil, thicken and the color should be a light yellow (light a cream soup).

Toss in leftover broccoli. Salt and pepper.

Using a hand blender, puree the ingredients in the pan off heat.

When smooth, put it back on heat and add chicken base. Taste and adjust as needed.

Well, this was a tasty soup! My spouse liked it and went back for seconds. And I am happy I did not waste the broccoli.

WA written: 2025-Feb-16: Cooking and using ingredients;
WA Pub: 2025-Feb-16: