Asian Soupe de Poissin with Saffron-Garlic Foam

Ingredients

  • Olive oil, to cook
  • 1 leek, white part only, julienned
  • 2 cloves garlic, sliced, plus 10 cloves garlic, smashed
  • 4 kaffir lime leaves
  • 1 lemongrass stalk, white part only, smashed
  • 2 large pieces ginger
  • 8 mussels, scrubbed and de-bearded
  • + 11 more ingredients
    • 8 Manila clams, scrubbed
    • 2 cups dry white wine
    • 4 cups fish stock or dashi
    • 1 tablespoon fish sauce
    • 4 ounces rock cod, cut into 8 squares
    • 4 large shrimp (U-10), peeled, de-veined, and butterflied
    • ½ pound Maine crab, picked
    • 2 limes, juiced
    • ½ teaspoon saffron
    • 2 cups heavy cream
    • Fleur de sel and fresh black pepper

1. In a small stock pot on high heat, coat lightly with olive oil and saute the leeks, sliced garlic, kaffir, lemongrass, and ginger until soft, about 3 minutes. Add the mussels and clams, stir, and season. Deglaze with wine, and cover, to steam open the shellfish.

View full recipe at SpringPad

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