French cuisine

Medium

French Seafood Soup

Name: French Seafood Soup
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 medium Striped Bass; 0.5 medium Tomato; 4 Jumbo Shrimp; 5 medium Clams; 0.5 cup Shiitake Mushroom; Broth; 1 stalk Celery; 0.25 cup Onion; 0.5 medium Tomato; 2 pieces Bay Leaf; 1 tsp. Black Peppercorn; 3 stalks Dill; 4 cup Cold Water; [Sauce]; 1 tbsp. Butter; 1 tbsp. Shallots; 1 clove Garlic, Minced; 1 tbsp. Green Onion, Chopped; 1 tbsp. Tomato Paste; Seasoning; 0.25 cup White Wine; 1 tsp. Lemon Juice; 2 tbsp. Heavy Cream; 1 tsp. Salt; 0.5 tsp. Black Pepper; Cigarette Cookies; 1 cup Flour; 1 tsp. Baking Soda; 0.5 tsp. Salt; 0.5 tbsp. Olive Oil

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

What reminds you of the salty, umami taste of the ocean? Today’s dish, French seafood soup with a side of savory cigarette cookies, will bring you back to the sunny days by the beach.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

1 medium Striped Bass
0.5 medium Tomato
4 Jumbo Shrimp
5 medium Clams
0.5 cup Shiitake Mushroom
Broth
1 stalk Celery
0.25 cup Onion
0.5 medium Tomato
2 pieces Bay Leaf
1 tsp. Black Peppercorn
3 stalks Dill
4 cup Cold Water
[Sauce]
1 tbsp. Butter
1 tbsp. Shallots
1 clove Garlic, Minced
1 tbsp. Green Onion, Chopped
1 tbsp. Tomato Paste
Seasoning
0.25 cup White Wine
1 tsp. Lemon Juice
2 tbsp. Heavy Cream
1 tsp. Salt
0.5 tsp. Black Pepper
Cigarette Cookies
1 cup Flour
1 tsp. Baking Soda
0.5 tsp. Salt
0.5 tbsp. Olive Oil
2 small Egg Yolk
2 tbsp. Cold Water

Directions:

Step 1

Slice fish along the gills, sever the head completely. Fillet the fish by gliding the knife through the middle lengthwise, along the backbone, all the way down to the tail. Repeat on the other side. Cut the backbone into four equal parts. Cut the head in half and trim off any extra bones on the fillet, then slide the knife under the fillets to remove the skin, and cut each fillet in half.

Step 2

Heat oil in a soup pot over medium heat, add in fish bones and sear until it turns golden brown.

Step 3

Roughly chop celery, onion and tomato.

Step 4

Add the vegetables into the pot along with bay leaf, black peppercorn, dill and 4 cups of cold water. Skim off any scum that floats to the top. Once the soup has come to a boil, turn the heat to medium-low, cover with lid and simmer for 40 minutes.

Step 4

[Cigarette Cookies] Mix flour, salt, olive oil, egg yolks, and cold water in a bowl. Once it reaches the consistency of wet sand, transfer it onto a clean work surface and knead into dough. Cover the dough and let it rest for 10 minutes.

Step 5

Preheat the oven at 425°F/ 220°C. Dust your work surface with flour, flatten the dough and lightly flour the top. Use a rolling pin to roll it into a thin, flat oval. Brush melted butter over the dough and roll it tightly from one end to the other, then use the rolling pin to flatten the dough into a long, rectangular shape, brush the dough with melted butter again, and cut it into 6 equal parts.

Roll each piece of dough to from a cigarette shape, place onto a baking tray and bake for 20 minutes, until it's flaky and golden brown.

Step 6

Finely mince shallot, garlic and green onion. Cut tomatoes into wedges and trim off the skin, then finely dice it and place into a bowl.

Step 7

[Sauce] Melt butter in a sauce pan over medium heat, add in shallots, garlic and tomato paste. Stir a bit, then add the diced tomatoes.

Step 8

Once the sauce comes to a boil, add shrimp, clams, shiitake mushroom, white wine and lemon juice.

Step 9

Strain the fish stock from earlier and add it into the sauce pan. Add fish fillet, heavy cream and chopped scallions, season with salt and black pepper to taste.

Step 10

Ladle the soup into a bowl, top with a bit of fresh dill and serve with cigarette cookies on the side.