Michel Richard's Fish Soup with Flounder, Crayfish, and Squid
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 1 cup clam juice
- 4 ounces small boiling (waxy) potatoes, peeled and cut into 1/2" cubes
- 1/4 teaspoon saffron threads, crushed and dissolved in 2 tablespoons boiling water
- 8 ounces medium crayfish, peeled and deveined
- 1 pound flounder fillet, trimmed and cut into 1/3" strips
- 8 ounces squid, cleaned and cut into 1/2" slices
- 1 small tomato, peeled, seeded, and diced
- Carbohydrate 9 g(3%)
- Cholesterol 289 mg(96%)
- Fat 15 g(23%)
- Fiber 1 g(5%)
- Protein 37 g(75%)
- Saturated Fat 8 g(38%)
- Sodium 850 mg(35%)
- Calories 322
Preparation Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife. (This can be prepared ahead, covered, and set aside at room temperature.) Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron. Bring to a gentle simmer. Add the potatoes and season with salt and pepper. Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs. Add the squid and cook for about 1 minute, or until opaque. Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls. Quickly bring the clam juice mixture to a gentle simmer. Ladle over the seafood. Sprinkle with tomato. Serve immediately. Reprinted with permission from The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World by Andy Sharpless. (C) © 2013 by Oceana. Published by Rodale.
Preparation Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife. (This can be prepared ahead, covered, and set aside at room temperature.) Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron. Bring to a gentle simmer. Add the potatoes and season with salt and pepper. Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs. Add the squid and cook for about 1 minute, or until opaque. Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls. Quickly bring the clam juice mixture to a gentle simmer. Ladle over the seafood. Sprinkle with tomato. Serve immediately. Reprinted with permission from The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World by Andy Sharpless. (C) © 2013 by Oceana. Published by Rodale.
