- 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
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.
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.
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