Japanese-style fish soup with cockles and prawns

From time to time, I go to a Japanese shop in the area around the rue Sainte Anne in Paris, where there are many Japanese restaurants and travel agents. I stock up on some instant soups, seaweed, sesame, yuzu and dashi – a yellow soy paste.

On the outdoor market in our village, the fishmonger had cockles, live prawns and cheek of cod. I combined this into a very nice and healthy soup.  Freshly cooked prawns have a much better taste than pre-cooked prawns.

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Dieppe sole

We regularly go to the port town of Dieppe. It I not too far from Paris, especially from our corner in the Yvelines, and you can buy fish almost straight from the boats. We also meet friends there.
In French cooking, the name of Dieppe is linked to sole. A fish that once swam in abundance near the coast there. Just across the Channel, the town of Dover gave its name to the Dover sole, the common sole, solea solea, named for its resemblance with a sole.

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