The Ultimate Sea Food Soup

TOTAL TIME: 2 hr 15 min
Prep: 45 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

ROUILLE:
  • 1/2 teaspoon cayenne
  • 1/2 lemon, juiced
  • Sea salt and freshly ground black pepper
  • 2 blue crabs
  • 1 1/2 pounds jumbo shrimp
  • 1 lemon, halved and juiced
  • 2 bay leaves
  • 1 small fennel bulb, halved
  • 1 orange, zest peeled in big strips
  • 1 cup chopped fresh flat-leaf parsley, plus more for garnish
  • 6 fresh thyme sprigs
  • 2 medium tomatoes, coarsely chopped
  • 1/2 head garlic
  • 1 leek, halved
  • 1/2 onion
  • 5 cups cold water
  • 2 cups dry white wine
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 lobster claws
  • Extra-virgin olive oil
  • Pinch saffron threads
  • 2 lobster tails
  • 4 pounds black sea bass, bones reserved,*see Cook's note
  • Rouille, recipe follows
  • Croutons, recipe follows
  • Chopped fresh parsley leaves, for garnish
    • CROUTONS:
      • 18 (1/2-inch thick) baguette slices
      • 1/2 cup extra-virgin olive oil
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        Preheat oven to 400 degrees F.

        To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes.

        To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel and de-vein the shrimp and put the shells into the pot (reserve the shrimp for later). Add the fish bones on top. Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme. Add the tomatoes, squeezing as you add them. Add garlic, leek, onion, water, and wine. Season with sea salt and freshly ground pepper and a pinch of cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don't let it boil. Skim and discard the fish foam that rises to the surface. Remove from heat.

        Put the lobster claws into a large cast iron serving pot and strain the stock over them.
        Turn the temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes.

        To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on Croutons and ladle soup on top.

        *Cook's note: You can also use non-oily fish such as Snapper, Halibut, Grouper, or Monkfish

        To make the rouille, put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor. Pulse the mixture until combined and smooth. Season with sea salt and freshly ground black pepper.

        more from this episode

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        what's hot

        Taco Trip

        Get Cooking Channel on your TV.