Cote D’Azur Fish Soup at Fig & Olive in Scarsdale

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On this winter day, we’re looking back at a story about must-try soups. Here’s one in Eastchester.

Cote D’Azur Fish Soup

Where to get it: Fig and Olive, Scarsdale

Mark Vergari/The Journal News

Story behind it: “This is a very traditional soup served on the French Riviera in the summer and winter,” says Ludo Barras, Fig and Olive’s marketing director. “It came from a local fisherman’s wife who used to grind together fish too small to sell. The soup is so flavorful. I grew up with it and Chef Pascal has recreated it so perfectly. I feel at home every time I taste it.”

Ingredients: Tomatoes, onions, garlic, celery, carrot, fish bones, saffron-infused olive oil, scallops, striped bass, lemon sole fillet.

Why we love it: It’s kind of a cross between tomato and fish soup — think interesting tomato soup. Sure, if you love seafood, you’ll love it — but it’s not overly fishy. In fact, the fish flavor is subtle and gets more intense and spicy with every spoonful. And we love that it’s one-of-a-kind — where else are you going to find it? Besides the French Riviera, that is.

Great for: A glass of red wine is almost a requirement with this soup, so go for dinner and have it as a starter at Fig. Consider it a precursor to a very creative meal.

Also at Fig and Olive: Outstanding Mediterranean-inspired cuisine, wonderful olive oils, and a wine list you won’t forget. The crab cakes, the carpaccio, and the branzino never disappoint.

Grab a spoonful: The 411 on Fig & Olive.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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