Asian Soupe de Poissin with Saffron-Garlic Foam Recipe

Name: Asian Soupe de Poissin with Saffron-Garlic Foam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1236

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Olive oil, to cook, 1 leek, white part only, julienned, 2 cloves garlic, sliced, plus 10 cloves garlic, smashed, 4 kaffir lime leaves, and more.

Yes, Asian Soupe de Poissin with Saffron-Garlic Foam falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Soupe de Poissin with Saffron-Garlic Foam

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