TheFoodTasting

Desciption

this recipe from castagna in portland, or, was requested in the la times' culinary sos column by a fan who described it as "ambrosia". it certainly has all the right stuff. "this striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. the rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and pernod, and rounded out with just a hint of chile and tomato for added depth. serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.

Tags

#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #Main-dish #Soups-stews #Seafood #American #Diabetic #Shrimp #Fish #Dietary #One-dish-meal #Pacific-northwest #Scallops #Saltwater-fish #Cod #Shellfish #4-hours-or-less

Steps

1. Soup base:
2. In a large
3. Heavy-bottom pot over medium-high heat
4. Saut the leeks and fennel in the olive oil until translucent
5. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly
6. About 5 minutes
7. Stirring constantly
8. Stir in the arborio rice
9. Then the fish stock
10. Scraping any flavoring from the bottom of the pan
11. Bring to a simmer over high heat
12. Then reduce the heat to maintain a simmer and continue cooking until the rice is tender
13. About 15 minutes
14. Puree the soup base in a blender until smooth
15. Then pass through a fine sieve
16. Discarding any solids
17. Adjust the seasonings with salt
18. Pernod and lemon juice to taste
19. If the base is too thick
20. Add additional fish stock to thin
21. Soup and assembly:
22. In a large frying pan or skillet
23. Saut the shallots in 2 tablespoons olive oil until translucent
24. Stir in the mussels and clams
25. Then stir in the white wine
26. Cover the pan and simmer until the clams and mussels open
27. Stir in the soup base
28. And season to taste with salt and pepper
29. Stir in the prawns and scallops
30. Then bring to a gentle simmer and poach the fish until done
31. Stir in the chopped chives
32. Meanwhile
33. Season each piece of cod with a light pinch each of salt and pepper
34. Lightly dredge the fish in flour
35. Heat a large skillet over medium high heat
36. And add the remaining olive oil
37. When the oil is hot
38. Add the fish pieces a few at a time and saut until lightly golden on both sides and the fish is firm and opaque
39. 2 to 4 minutes on each side
40. Divide the soup between 8 warm bowls and top with the sauted cod
41. Serve immediately