Asian Soupe de Poissin with Saffron-Garlic Foam

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 servings

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
  • 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
  • 1/2 pound Maine crab, picked
  • 2 limes, juiced
  • 1/2 teaspoon saffron
  • 2 cups heavy cream
  • Fleur de sel and fresh black pepper
Directions
  • 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.

  • Check after 3 to 5 minutes, most of the shellfish should be slightly opened. Remove and discard the tightly closed shellfish. Add the stock. Bring to a simmer and reduce by 1/3.

  • Meanwhile, in a small saucepan coated very lightly with olive oil, saute the smashed garlic until light brown. Add the saffron and stir. Season and add the cream. Bring to a simmer and reduce by 1/3. Transfer to a blender and puree smooth. Check for seasoning.

  • Remove and discard the kaffir, lemongrass, and ginger pieces. Add the fish sauce and check for seasoning.

  • While still simmering, add the cod and shrimp, and cook for 3 minutes. Then add the crab and lime juice and check again for flavor.

  • In 4 heated rice bowls, ladle the soup with the seafood. Serve immediately, drizzled with Saffron-Garlic Foam, or, if possible, place the warm Saffron-Garlic Foam in a cream canister with 2 cartridges and foam on top of the soup.

  • Beverage: Domaine Tempier from Bandol


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