It's another seafood week at The Brave Potato: fresh local halibut and Connecticut Blue Point Oysters!

I threw together a quick soup with the halibut and all the vegetables hiding in the corners of the fridge: cabbage, green beans and leftover grilled corn. I started with a bit of pork fat heated in the pan, then I added the raw cabbage and water. When the cabbage was tender, I added the halibut and cooked vegetables. I let the soup simmer until the fish was cooked and the broth was flavorful. I tossed some parsley in near the end and salted it well. I was doubtful about the combination of ingredients to start, but it made a solid summer combo: fresh, mild and light. The touch of pork fat gave the broth a little richness, but mainly the soup took on the sweetness of the vegetables and the halibut. I only wish I had thought to put some saffron in.

And the oysters, the oysters! Even after sending a flake of shell into my eye while trying to pry one of them open (a professional shucker I am not!) they were absolutely delightful. The perfect way to add something decadent to an otherwise simple and frugal meal.

Ingredients:
Green beans from the Union Square Farmers Market
Cabbage and corn from Red Fire Farms, Granby, MA
Halibut from Massachusetts and Blue Point Oysters from Connecticut New Deal Fish Market in Cambridge, MA