|Olive oil; as required|
|8 Onions; quartered and sliced|
|12 clovesGarlic; sliced|
|8 mediumLeeks; French cut|
|4 bulbsFennel; cored and sliced thinly|
|24 Tomatoes; peeled, seeded and julienned|
|6 fl ozPernod|
|12 fl ozWhite wine|
|2 large pinchesSaffron|
|4 gallonsFish Stock|
|Kosher Salt; as required|
|Freshly ground pepper; as required|
|-- For Sachet --|
|4 Bay Leaves|
|-- Seafood Per Portion --|
|8 Littleneck Clams|
|4 U 10Scallops|
|-- Garnish --|
|Parsley; as required, Chopped|
|Puff Pastry Fish; as required|
|Thyme Sprigs; as required|
|Rouille; as required|
Sweat onions, garlic, leeks, and fennel in olive oil until soft. Add tomatoes,cook demi-sec. Season with Salt and Pepper
Add saffron an simmer 5 minutes more to flavor and color vegetables.
Deglaze with white wine, add Pernod and reduce demi-sec.
Add sachet and fish stock, bring to a simmer (do not boil) and cook for 30 minutes. Adjust Seasoning
Remove sachet, strain vegetables from broth and cool separately.
Puree 1/3 of vegetables in vita-prep and mix into fish broth.
In a stainless steel saute pan, add broth, vegetables, fish and shellfish; slowly bring to a simmer, adjust with salt and pepper. When seafood is cooked serve in a large white soup bowl with clams and mussels facing up. Sprinkle with chopped parsley Garnish with puff pastry fish and a small sprig of parsle.
Serve with a ramekin of rouille on the side and a large serving spoon
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3 years, 6 months, 4 days, 3 hours, 40 minutes ago