"Winter soups tend to be heartier than summer soups, and often heavier with cream, but they don't need to be. I like to keep the broth lighter and let the flavours of the vegetables or the fish really stand out," she explains.

The recipes are simple to make, even with the long list of ingredients of the Mariner's Medley. "These are my favourite recipes because they are so versatile and quick to make," said Ms. Haynes.

One of North America's leading artisan bakeries, ACE Bakery's famous baguettes and artisan breads are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops across Canada, New York State, the Midwest U.S.A. and as far away as the Bahamas.

ACE Bakery opened in 1993 as an artisan bakery creating hand-made, European-style rustic breads. The gentle shaping of each loaf, long fermentation periods and a stone deck oven all work to create exceptionally flavorful products with a light, airy texture and crisp, golden crust. The breads contain no preservatives and are made with the finest ingredients.

Community involvement is an essential part of ACE's philosophy. The company donates a percentage of its net profits to charitable organizations in the principal centers where ACE breads are sold. ACE's focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships and supporting organic farming initiatives. All royalties from the sale of The ACE Bakery Cookbook are donated to support these efforts.

Mariner's Medley (photo available)
Makes 9 to 10 cups (2.1 to 2.4 L) To serve 6 very generously

This light and healthy fish soup has all the delights of a substantial stew without the heaviness of added cream. Any white fish of your choice, such as halibut or sea bream, can be substituted for the snapper and grouper. The addition of various fish adds variety and flavour. Have plenty of warm baguette on hand, as well as the toasts, to soak up the flavourful broth.

2 Tbsp. (30 mL) olive oil
2 large shallots, minced
2 large cloves garlic, minced, plus 1 clove for the toast
½ large celery stalk, cut in ¼-inch (.6-cm) dice
2 medium-sized white potatoes, peeled and cut in ½-inch (1.2-cm) cubes
6 cups (1.5 L) fish stock
½ cup (120 mL) dry white wine
2 sprigs fresh thyme
salt and freshly ground white pepper
10 oz. (285 g) snapper, skinned and cut into 6 pieces about 2 inches (5 cm) each
10 oz. (285 g) grouper, skinned and cut into 6 pieces about 2 inches (5 cm) each
10 oz. (285 g) salmon, skinned and cut into 6 pieces about 2 inches (5 cm) each
18 to 24 scallops, depending on appetite
18 to 24 mussels, scrubbed and debearded
1/3 cup (80 mL) homemade mayonnaise, optional
1 small garlic clove, grated, optional
1 green onion, green part only, cut in fine rings
1/3 cup (80 mL) roughly chopped fresh parsley
18 cherry tomatoes, sliced
18 ½ inch (.6-cm) slices of baguette, toasted or grilled, and then rubbed with the cut side of a garlic clove
Romesco Sauce for the toasts
extra virgin olive oil

Heat the olive oil over medium heat in a heavy-bottomed pot large enough to hold all the ingredients. Sauté the shallots for 2 to 3 minutes without browning, then add the garlic and continue to cook for an additional 1 minute or until the garlic is softened but not browned. Add the celery and potatoes and sauté for another 2 to 3 minutes.

Pour the fish stock and wine into the pot. Add the thyme sprigs and simmer for 5 to 6 minutes. The potatoes should be almost cooked through. Add salt and pepper to your taste.

Lower the snapper, grouper, and salmon into the broth. Cover and cook for 1 minute. Then add the scallops and mussels. Cover again and cook 2 to 3 minutes - just until the mussels open. If you want to enrich the soup, mix the mayonnaise and garlic together and slowly whisk into the broth. This is easier to do if your first remove the fish from the broth.

Ladle the broth and fish into 6 large, heated bowls. Remove the thyme sprigs. Sprinkle the green onion, parsley, and sliced tomatoes among the bowls. Top each bowl with 3 baguette toasts spread with Romesco Sauce and a healthy drizzle of olive oil.

Fish Stock (or use good store-bought stock)
3 lbs. (1.35 kg) non-oily fish bones and fish heads
1 Tbsp. (15 mL) vegetable oil
1 small onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
1 bay leaf
10 cups (2.4 L) cold water
½ cup (120 mL) dry white wine
10 white peppercorns
1 bouquet garni of 6 stalks of parsley, 2 stalks of thyme

Rinse the fish bones and heads, making sure there is no blood left on them. Heat the oil in a large stockpot. Add the fish bones and toss with the vegetables and bay leaf. Cook for another 2 to 3 minutes.

Pour in the cold water and wine and drop in the peppercorns and bouquet garni. Cover and bring to a simmer. Skim off any froth. Simmer for 40 minutes. Taste. If you want a more concentrated stock, remove the lid and simmer for 10 more minutes. Drain the stock through a sieve, press on the vegetables and fish bones. Freeze any leftover stock.

Kate's Corn Chowder (photo available)
Makes 10 cups (2.4 L)

Kate Cocks is a wonderful cook and caterer from Nova Scotia. This soup is lighter than most chowders and is perfect served as a light lunch or as an appetizer before grilled lamb or chicken. I've added the sautéed shrimp or scallops if you wish to turn it into a one-dish meal. Any light bread such as ciabatta or baguette is a good accompaniment.

5 slices bacon, cut into ¼-inch (.6-cm) pieces (optional)
2 Tbsp. (30 mL) unsalted butter
2 cups (475 mL) chopped yellow onion
2 Tbsp. (30 mL) all-purpose flour
4 cups (950 mL) chicken or vegetable broth
2 large white potatoes, peeled and cut into ½-inch (1.2-cm) dice, or use red potatoes, scrubbed but unpeeled
1 cup (240 mL) light cream
¾ tsp. (4 mL) freshly ground white pepper
kosher salt to taste
4 cups (950 mL) corn kernels, fresh or frozen
1 large red pepper, cut into ¼-inch (.6-cm) dice
3 scallions or green onions, cut into ¼-inch (.6-cm) dice
1 Tbsp. (15 mL) chopped fresh coriander, for garnish
sautéed shrimp or scallops, for garnish (optional)

Wilt the bacon (if using) in a large stockpot over low heat until the fat is rendered, about 5 minutes. Add the butter to the pot and melt. Then add the onion and sweat over low heat for about 10 minutes until softened but not browned. Spoon in the flour and cook, stirring, for another 2 to 3 minutes. Pour in the broth and add the potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 10 to 15 minutes.

Next add the cream, pepper, and salt and cook for about 3 minutes.

Toss in the corn, red pepper, and green onions and adjust the seasonings if necessary. Cook an additional 5 minutes. Serve immediately, garnished with coriander and sautéed shrimp or scallops (if using). If you make the soup with the bacon, you may find it rich enough without the shellfish. One the other hand, sometimes too much of a good thing is wonderful.

Mushroom Consommé with Enoki Mushroom and Green Onion Garnish
Makes 13 Cups (3 L)

This soup was inspired by a vegetable stew cooked by Gordon Hammersley of Hammersley's Bistro in Boston. The consommé is totally fat free, but its flavourful, satisfying taste belies that. Serve with plenty of warm baguette. Both the consommé and the chopped mushrooms freeze well.

2 large portobello mushrooms, stems included
2 lbs. (900 g) white button mushrooms
2 Tbsp. (30 mL) chopped garlic
1 large Spanish onion, chopped
3½ cups (840 mL) dry white wine
12 cups (2.8 L) water
1 cup (240 mL) dried porcini mushrooms
¾ to 1 cup (180 to 240 mL) light-coloured soy sauce or tamari (wheat-free soy sauce)
¼ tsp. (1.2 mL) kosher salt
2 tsp. (10 mL) fresh thyme leaves

Garnish
1 3½-oz. (100 g) package enoki mushrooms, washed and trimmed
3 green onions, green part only, finely sliced in rings

Scrape the gills out of the portobello mushrooms. Finely chop the portobello and the white mushrooms.

Over high heat, heat a stockpot large enough to hold all the ingredients. It is imperative that the pot be very hot before you add the mushrooms. This allows you to cook the mushrooms without oil. Add the mushrooms, garlic, and onion and cook, stirring, for about 5 minutes, until the mushrooms release their water. Don't be concerned if some of the mushroom mixture sticks to the bottom of the pot when you first start cooking it.

Add the wine, water, porcini mushrooms, ¾ cup (180 mL) soy sauce, salt, and thyme and bring to a boil. Remove from the heat, cover, and let sit for 45 minutes. Return to stove and simmer, still covered, for another 45 minutes.

Pour the consommé through a fine strainer twice. Taste and add up to a ¼ cup (60 mL) more soy sauce if the soup needs more seasoning. Reserve 3 cups (720 mL) of the chopped mushroom mixture. Spoon 2 Tbsp. (30 mL) of the mushrooms into individual heated bowls. Ladle 1½ cups (360 mL) of the consommé into each bowl and garnish with a few enoki mushrooms and some green onion rings.

For more information, contact Samantha Mesrobian, 416/241-3600 x.305, smesrobian@acebakery.com.


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