Lure's Fish Soup
Prep: 60 min | Cook: 40 min | Servings: 6
Recipe courtesy Lure. A starter for 6, or scale up for an entree with warm crusty bread. Balance sweet, salty and heat, remembering the shellfish add salt at the end.
Ingredients
- 4 Lobster, fresh whole, meat saved for garnish
- 2 Carrot, 1 for the stock, 1 for the soup
- 2 rib Celery, 1 for the stock, 1 for the soup
- 1 1/2 Fennel, 1/2 bulb for the stock, 1 head for the soup
- 2 tbsp Olive oil, plus a little more for the soup
- 2 tbsp Tomato paste
- 1 cup Vermouth
- 2 qt Water
- 2 Parsnip
- 4 clove Garlic
- 1 White onion
- 1 Orange, zested and juiced
- 1 pinch Saffron, small
- 1 pinch Red pepper flakes, crushed
- 1 cup Tomato, fresh, chopped
- Salt
- Black pepper, freshly ground
- 18 Clam, littleneck
- 4 oz White fish, cod, halibut, monkfish or swordfish, or a mix
- 18 Mussel
- 6 Shrimp, cut into 4
- Olive oil, extra-virgin, for serving
- Sea salt, for serving
- Bread, crusty, for serving
Directions
- Lobster stock: steam the lobsters in a few inches of boiling water 5 to 6 minutes, until bright pink and just cooked. Split the bodies. Chop the stock vegetables into 1- to 2-inch pieces.
- Heat the oil until very hot in a deep pot and saute the lobster bodies until caramelized golden brown. Add the vegetables and cook, stirring, 5 to 6 minutes, until soft. Remove the meat and set aside; return the shells.
- Stir in the tomato paste, carefully add the vermouth and cook until almost gone. Add the water and simmer about 45 minutes. Strain, keeping 6 cups of stock.
- Fish soup: dice the soup vegetables small and chop the garlic. Cook slowly in a little olive oil over low heat 10 to 15 minutes, until soft but uncolored.
- Add the orange juice and zest, saffron and red pepper and cook until the juice is almost gone. Add the tomatoes and cook until half their liquid is gone. Add the stock and simmer 20 to 30 minutes. Season.
- About 7 minutes before serving, add the clams and simmer 2 minutes. Add the fish for 2 minutes, then the shrimp and mussels until all the shellfish open, about 3 minutes. Add the lobster meat at the last moment to warm.
- Serve drizzled with extra-virgin olive oil and sprinkled with sea salt, with crusty bread.