Ingredients
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8 oz.Leeks, sliced
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8 oz.Shallots, thinly sliced
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8 oz.Fennel, thinly sliced
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1 oz.Lemongrass, thinly sliced
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2 tsp.Garlic, minced
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½ tsp.Saffron
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½ ea.Dried Chili, crushed
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⅛ cPernod
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¼ cTamarind Paste
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1 tsp.Shrimp Paste and more, to taste
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4 qts.Fish stock, recipe follows
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3 ea.Littleneck Clams
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3 to 4 ea.Mussels
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3 piecesFirm Fish (your choice), cut into 1 to 2-inch cubes
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3 to 5 ea.Bird’s-Eye Chiles, sliced into rings
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2 ea.Shrimp, 16/20, deveined and halved lengthwise
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1 ea.Small Roma Tomato, peeled and quartered
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1 tsp.Golden-brown fried shallots
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1 ea.Baguette
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Sprigs of Vietnamese Thai basil and cilantro
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Rouille, recipe follows
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Grapeseed oil, as needed
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Lime juice, as needed
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Fish sauce, to taste
Preparation
Heat oil in a Dutch oven and sauté leeks, shallots, fennel, lemongrass, garlic, saffron and dried chile. Add Pernod, tamarind, shrimp paste and fish stock. Bring soup to a boil and adjust seasoning with tamarind paste, shrimp paste, fish sauce and lime juice.
At service, bring soup to a boil, add clams and cook for 3 minutes. Add mussels, fish, chili, and tomato and cook 1 minute. Add shrimp and cook 1 more minute. Garnish with 1 spring basil, 3 sprigs cilantro and fried shallots.
Serve with toasted baguette cut in half on bias and 2 tablespoons rouille in ramekin. Makes 1 serving with leftover stock to make more.
To make fish stock: combine 2 quarts fish stock and simmer with ½ chopped small onion, small knob ginger, 1 stalk lemongrass, 2 Makrut lime leaf and a few black peppercorns, and simmer for 30 minutes.
To make rouille: combine 1 large, crushed garlic clove, ½ roasted and peeled red bell pepper, roasted, 1 egg yolk. 1 teaspoon lemon juice and small pinch of saffron threads in a food processor. With motor on, slowly add 1 cup extra-virgin olive oil and season with salt and pepper.
Chef Lien Lin Bricolage, Brooklyn, New York from Food Fanatics Magazine®