You have to admit, these codpieces -allow me to rephrase- these pieces of cod do look happy! They are about to be steamed in a deep pot filled with vegetables cooked in broth.

The night before, I soaked some Tarbais beans and cooked them while the rest of the vegetables received a good wash and dice-and-slice.

In addition to the beans, there were three more newcomers enhancing my latest version of fish soup, yellow pepper for crunch, algae for ocean saltiness, and freshly grated ginger for punch.

Soon, the ingredients were sorted, ready to go in the pot.

As always, my soup began with the dry toasting of crushed coriander seeds, before heating olive oil to receive the first batch of veggies, followed by ginger and lemon zest. Once that was heated through nicely, it was time to add all the remaining, softer vegetables like fennel, yellow pepper, and parsley, all submerged in Court-Bouillon.

The beans joined the party just ahead of the algae which formed a soft bed for the cod. With the lid firmly closed to steam the happy fish, it will be ready to jump onto your plate in about 15 min.

A glass of peppery Côtes de Gascogne Colombard-Ugni Blanc is a perfect match for this aromatic soup, possibly to be followed by some home-grown sweet and juicy grapes with your cheese course?

After dinner, your partner, like mine, might read a Robert Frost poem to you as you relax in the salon. Such a lovely closing of summertime in Cognac, France – although it did put Monty the Fox to sleep.