Fish Soup with Crabmeat, Lemongrass, And Enoki Mushrooms

Fish Soup with Crabmeat, Lemongrass, And Enoki Mushrooms Ingredients

=== STOCK ===	Thinly
4 lb Heads and bones of nonoily	5 Sprigs flat-leaf parsley
Such as sole; flounder,	5 Sprigs fresh cilantro;
1 md Onion; cut into chunks	Extra cilantro leaves; for
1/2 Head fennel; cut into chunks	10 Whole black peppercorns
2 Carrots; cut into chunks	=== SOUP ===
2 Celery stalks; cut into	1 3/4 lb King-crab legs; shells
2 tb Unsalted butter	Cut into 1/2" pieces
10 Fresh lemongrass stalks	7 oz Enoki mushrooms; (trimmed to
1 c Sake	Including caps
1 Piece ginger - (1"); peeled,	Salt; to taste

Instructions for Fish Soup with Crabmeat, Lemongrass, And Enoki Mushrooms

Note: To save time, you can purchase good-quality fish stock at better fish markets. Or, if using fresh fish, have your fishmonger remove the gills and any traces of blood from heads, cut the bones to fit into a 12-quart stockpot, and wash the bones thoroughly. Place onion, fennel, carrots, and celery into a food processor; pulse until medium fine. Over medium heat, melt butter in a 12-quart stockpot. Add processed vegetables, and cook, stirring occasionally, until tender, 8 to 10 minutes. Cut 6 stalks of lemongrass in half lengthwise; set aside. Remove and discard tough outer layers of remaining 4 stalks; cut into very thin slices crosswise, and set aside. Add fish heads and bones to stockpot; raise heat to medium-high. Cook, stirring occasionally, for 3 to 5 minutes. Add sake, ginger, reserved lemongrass stalks, parsley, cilantro, peppercorns, and 2 1/2 quarts water. Reduce heat to low, skim any foam that has risen to surface, and simmer 25 minutes. Remove from heat; let sit for 10 minutes. Pour through a strainer lined with a double layer of dampened cheesecloth; discard solids. Skim off fat. Add the crabmeat, reserved lemongrass slices, and mushrooms; season with salt. Return soup to medium heat, and simmer 10 minutes. Pour soup into 12 very small vessels, such as sake cups. Garnish each with a cilantro leaf, and serve. Refill as necessary. Serves 10 to 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 33 Calories (kcal); 2g Total Fat; (60% calories from fat); trace Protein; 3g Carbohydrate; 6mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

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