Receta de sopa mediterránea de marisco

Ingredientes

• 450 g 1 lb fresh clams, scrubbed
• 225 g 8 oz monkfish fillet, cut into chunks
• 350 g 12 oz red mullet or snapper fillet, cut into chunks
• 600 ml 2 1/2 cups fish stock
• 1 bay leaf
• 1 sprig fresh thyme
• 1 fennel bulb (halved and sliced)
• 1 red bell pepper (seeded and sliced)
• 8 plum tomatoes (halved)
• 1 onion (cut into wedges)
• 4 garlic cloves (crushed)
• 120 ml 4 fl oz / 1/2 cup white wine
• 15 ml 1 tbsp olive oil
• 5 ml 1 tsp fennel seeds
• A pinch of dried chili flakes
• 45 ml 3 tbsp Pernod
• Salt and ground black pepper
• 225 g 8 oz waxy potatoes, sliced
• 1 mini French stick (baguette)
• Fennel fronds (to garnish)
• A few saffron threads
• 150 ml 2/3 cup mayonnaise
• A dash of Tabasco sauce

Preparación

1. 1

   --- Cook the Clams: ---

2. 2

   Place the clams in a pan with the white wine.

3. 3

   Cover and cook over high heat for 4 minutes or until opened.

4. 4

   Drain, strain, and reserve the liquid.

5. 5

   Discard any unopened clams and set 8 in their shells aside. Shell the remaining clams.

6. 6

   --- Prepare the Soup Base: ---

7. 7

   Heat olive oil in a pan and sauté garlic, fennel seeds, and chili flakes for 2 minutes.

8. 8

   Add sliced fennel, bell pepper, tomatoes, and onion. Pour in the reserved cooking liquid and simmer for 10 minutes.

9. 9

   Add potatoes, bay leaf, thyme, and fish stock. Cover and cook for 15–20 minutes.

10. 10

    --- Make the Saffron Rouille: ---

11. 11

    Pound saffron into a powder, then mix into the mayonnaise with Tabasco sauce.

12. 12

    --- Finish the Soup: ---

13. 13

    Add fish and Pernod to the soup. Simmer for 3–4 minutes.

14. 14

    Add all clams and cook for 30 seconds.

15. 15

    Remove bay leaf and thyme, season with salt and pepper.

16. 16

    --- Prepare the Toasts & Serve: ---

17. 17

    Slice the French stick into thin slices and toast on both sides.

18. 18

    Spoon rouille onto the toast.

19. 19

    Ladle soup into bowls, garnish with fennel fronds, and serve with the toasts.