Michel Richard's Fish Soup With Flounder, Crayfish, And Squid
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife
2
(This can be prepared ahead, covered, and set aside at room temperature
3
) Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron
4
Bring to a gentle simmer
5
Add the potatoes and season with salt and pepper
6
Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs
7
Add the squid and cook for about 1 minute, or until opaque
8
Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls
9
Quickly bring the clam juice mixture to a gentle simmer
10
Ladle over the seafood
11
Sprinkle with tomato
12
Serve immediately
13
Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife
14
(This can be prepared ahead, covered, and set aside at room temperature
15
) Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron
16
Bring to a gentle simmer
17
Add the potatoes and season with salt and pepper
18
Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs
19
Add the squid and cook for about 1 minute, or until opaque
20
Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls
21
Quickly bring the clam juice mixture to a gentle simmer
22
Ladle over the seafood
23
Sprinkle with tomato
24
Serve immediately