Sea Creature Soup with Slime Aioli Recipe : Emeril Lagasse : Recipes : Food Network

Ingredients

  • 1 tablespoon olive oil, to saute
  • 2 small heads fennel, halved and sliced thinly
  • 1 ½ pounds smoked chorizo, sliced into ¼-inch rounds
  • 4 onions, chopped
  • 10 cloves garlic, chopped
  • 2 tablespoons red pepper flakes
  • 2 fresh bay leaves
  • + 15 more ingredients
    • 2 tablespoons chopped thyme leaves
    • Salt and freshly ground black pepper
    • 3 cups dry white wine
    • 4 (14-ounce) cans whole tomatoes
    • 2 gallons fish stock
    • 4 (1-pound) lobsters, quartered
    • 2 pounds blue crabs, halved
    • 2 pounds Littleneck clams, scrubbed
    • 4 pounds mussels, scrubbed and debearded
    • 2 pounds squid, cleaned
    • 1 pint shucked oysters, with liquid
    • 2 pounds head-on shrimp
    • ¼ cup chopped parsley leaves
    • Slime Aioli, recipe follows
    • French bread, sliced

Heat a large pot over high heat. Add 1 tablespoon olive oil and heat. Add the chorizo and cook until some of the fat is rendered and the chorizo starts to brown. Add the onions, garlic, fennel, and red pepper flakes and cook until the onions begin to brown, about 6 to 7 minutes. Add the bay leave...

View full recipe at SpringPad

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