The Ultimate Seafood Soup
Servings: 6
Recipe courtesy Tyler Florence. Non-oily fish such as snapper, halibut, grouper or monkfish can replace the sea bass. His rouille is mayonnaise-based, unlike Alton Brown's Rouille.
Ingredients
- 2 Crab, blue crabs
- 1 1/2 lb Shrimp, jumbo, peeled and deveined, shells reserved
- 1 Lemon, halved and juiced
- 2 Bay leaf
- 1 Fennel, small bulb, halved
- 1 Orange, zest peeled in big strips
- 1 cup Parsley, fresh flat-leaf, chopped, plus more for garnish
- 6 sprig Thyme, fresh
- 2 Tomato, medium, coarsely chopped
- 1/2 head Garlic
- 1 Leek, halved
- 1/2 Onion
- 5 cup Water, cold
- 2 cup White wine, dry
- Sea salt
- Black pepper, freshly ground
- 1/2 tsp Cayenne pepper, a pinch for the stock
- 4 Lobster, claws
- Olive oil, extra-virgin
- 1 pinch Saffron, threads
- 2 Lobster, tails
- 4 lb White fish, black sea bass, bones reserved
- 1 Red bell pepper, roasted, peeled, seeded and coarsely chopped, for the rouille
- 5 clove Garlic, for the rouille
- 1 cup Mayonnaise, for the rouille
- 1 pinch Saffron, threads, for the rouille
- 1/2 tsp Cayenne pepper, for the rouille
- 1/2 Lemon, juiced, for the rouille
- 18 slice Baguette, 1/2 inch thick, for the croutons
- 1/2 cup Olive oil, extra-virgin, for the croutons
Directions
- Fish stock: hack up the crabs and put them in a big stockpot with the shrimp shells and fish bones. Add the lemon and juice, bay leaves, fennel, orange zest, parsley and thyme. Squeeze in the tomatoes and add the garlic, leek, onion, water and wine. Season with salt, pepper and a pinch of cayenne.
- Simmer gently over medium heat 30 minutes, stirring occasionally; don't let it boil. Skim the foam.
- Put the lobster claws in a large cast-iron serving pot and strain the stock over them. Turn up the heat and simmer 5 minutes. Add a splash of olive oil and the saffron, then the shrimp and lobster tails for 3 minutes, then large bite-size pieces of sea bass for 3 minutes.
- Rouille: pulse the red pepper, garlic, mayonnaise, saffron, cayenne and lemon juice in a food processor until smooth and season.
- Croutons: preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil and bake until crisp, about 10 minutes.
- Put pieces of seafood in each bowl, spoon rouille onto croutons and ladle the soup over.