The term ‘Creole’ refers to the blend of French and Spanish influences in this broth.

Olive oil

1 poblano pepper

1 red jalapeno

¼ of a large red onion, quartered

4 garlic cloves

5 plum tomatoes, halved

½ lb each cod, squid and bay scallops

2 limes, juiced

1 small shallot

2T parsley, divided

Cayenne to taste

1T oregano

1T sherry vinegar

1t sugar

1 small yellow onion, chopped

1 T tomato paste

¼ c white wine

4 c fish stock or broth

1T Brandy

20 olives pitted

2T capers

2T crème frache or cream cheese

2T basil

2T cilantro

Toss the poblano, jalapeno, red onion, 1 garlic clove and 3 tomatoes with olive oil, salt and pepper and broil until peppers are black, onion and garlic are dark and tender and tomatoes are soft, turning every 5 minutes or so for a total of about 15 minutes for peppers and onions and about 5-8 minutes for tomatoes. Let cool.

Cut cod into chucks and squid into rings.  Toss all fish with the juice of the 2 limes, shallot, 1T minced parsley, cayenne, salt, pepper and a dash of olive oil.  Chill until ready for use.

When peppers have cooled, peel, seed and add to a blender or food processor with broiled tomatoes, onion, garlic, oregano, sherry vinegar and sugar and puree until smooth.

In a large saucepan or soup pot, sweat yellow onion in olive oil until soft; add the remaining garlic, minced and stir for another minute.  Add tomato paste and cook until thick. Add wine and let bubble for a minute or two. Add stock and bring to a boil.  Add the roasted vegetable mixture and simmer for about 20 minutes.  Add remaining diced tomatoes and a dash of brandy.  Cook for 15 minutes.  Add olives and capers and cook for about 10 minutes over low.  Turn down to very low and add fish. Cook for about 5 minutes. Scoop 1/4 cup of broth into a jar.  Add the crème fraiche and herbs.  Tightly fit a lid to the jar and shake until combined.  Add the mixture to the soup and and stir just until combined and fish is cooked.

Cooking time: 1 hour 20 minutes

Serves 2-4