his soup makes use of the kinds of seafood dealers don't often consider to be most marketable.
8 ounces dried Maine Yellow Eyed beans soaked overnight ( any dried white bean will work)
3 ounces slab bacon, cut into 1/4 inch pieces
2 Tablespoons olive oil blend
5 garlic cloves, finely chopped
2 pieces celery, medium dice
2 medium onions, medium dice
3 carrots, peeled and medium dice
8 cups lobster stock ( you can also use good quality fish stock)
1 white potato cut into 1/2 inch cubes
1/2 cup winter squash medium dice ( butternut, red kuri etc)
15 ounce canned plum tomatoes drained and chopped
1/2 cup shredded Savoy cabbage
2 Tablespoons chopped fresh basil
6 ounce kale rough chopped
8 ounces cooked Maine lobster, cut into bite-sized pieces
8 ounces Gulf Of Maine Acadian red fish fillets, boneless/skinless cut into 1x1 chunks and sautéed until cooked
8 ounces Gulf Of Maine Pollock boneless/skinless cut into 1x1 chunks and sautéed until cooked
Sea salt and freshly ground black pepper
freshly grated Parmigiano-Reggiano cheese
Cook the soaked beans in water until they are just tender. Reserve.
Using a large, heavy soup pot, fry the bacon in the olive oil. Add the garlic, stirring and cooking until it starts to just brown. Add the chopped celery, onion, and carrots, stirring and cooking until the vegetables start to soften. Stir in the lobster stock and bring the mixture to a boil.
Add the potatoes and squash and cook until they start to soften, then stir in the beans, plum tomatoes, Savoy cabbage, kale and basil. Simmer the mixture for about 10 minutes. Season to taste with sea salt and fresh pepper.
When ready to serve, bring the soup to just under a boil and stir in the fish and Maine lobster and cook over gentle heat until seafood is warmed through. Transfer to soup bowls and sprinkle 1 Tablespoon of fresh parmesan cheese on top.