| Cuisine: French | Type: Soup | Serves: 6-8 |
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Source:
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Cooking School of the Rockies |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with Aioli (see recipe elsewhere) |
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Ingredients:
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2 lb. P.E.I. Mussels 1/2 lb. rockfish fillet 1/2 lb. monkfish fillet 3 lb. whole flounder 2 ea. Dungeness crabs 2 quarts water 2 cups white wine 1 lb. tomatoes 1 onion, chopped 6 cloves garlic 1 tsp. saffron 1/4 lb. grated Gruyere cheese Olive oil Parsley Salt and pepper Crostini and Aioli |
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Instructions:
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1. In an 8 quart pot, sweat chopped onion and garlic in a little olive oil. 2. Clean all fish. 3. Core, score, blanch and shock tomatoes. Peel, seed and chop coarsely. 4. Place tomatoes, fish and the whole crabs into the pot. Add the wine and boil off the alcohol, then add water, saffron and salt and pepper. 5. Bring to a boil, then simmer for 20 minutes. 6. Remove the hard shells from the crab, then puree all the contents of the soup in a food processor. Pass the pureed mix through a food mill and place back in the pot. Adjust seasonings. 7. Add the mussels and cover. Cook until the mussels open, about 2-3 minutes. 8. Serve in hot bowls and garnish with crostini and aioli. Sprinkle the top with grated Gruyere cheese. |
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Related recipes:
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None |
2003-01-22