Asian Soupe de Poissin with Saffron-Garlic Foam
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 829
- Total Fat
- 58
- Saturated Fat
- 30
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 34
- Cholesterol
- 249
- Sodium
- 1709
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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