Asian Soupe De Poissin With Saffron-Garlic Foam
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cloves
Garlic (sliced)2 large
Ginger (pieces)2 cups
White Wine (dry)4 cups
Fish Stock1 tbsp
Fish Sauce450 g
Crab (maine, picked)1 tsp
Saffron2 cups
Heavy CreamDirections:
1
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
2
Add the mussels and clams, stir, and season
3
Deglaze with wine, and cover, to steam open the shellfish
4
Check after 3 to 5 minutes, most of the shellfish should be slightly opened
5
Remove and discard the tightly closed shellfish
6
Add the stock
7
Bring to a simmer and reduce by 1/3
8
Meanwhile, in a small saucepan coated very lightly with olive oil, saute the smashed garlic until light brown
9
Add the saffron and stir
10
Season and add the cream
11
Bring to a simmer and reduce by 1/3
12
Transfer to a blender and puree smooth
13
Check for seasoning
14
Remove and discard the kaffir, lemongrass, and ginger pieces
15
Add the fish sauce and check for seasoning
16
While still simmering, add the cod and shrimp, and cook for 3 minutes
17
Then add the crab and lime juice and check again for flavor
18
In 4 heated rice bowls, ladle the soup with the seafood
19
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
20
Beverage: Domaine Tempier from Bandol