JAPANESE-STYLE SHELLFISH SOUP
Provided by Bryan Miller And Pierre Franey
Categories soups and stews, appetizer
Time 20m
Yield Six servings
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, combine the mussels, shallots and white wine, and steam, covered, until all the mussels open, about five minutes. Strain the mussels, discarding any that remain closed. Remove the mussel meat from the shells, reserving 12 mussels on the half shell for garnish, and set aside. Reserve the cooking liquid. There should be about two and one-half cups.
- In a large pot over high heat, combine the fish stock with two cups of mussel broth. Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil. Reduce the heat and simmer for three minutes.
- Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute. Add the shrimp, scallions and mussel meat, and cook for one minute.
- Place two mussels on the half shell in each of six bowls. Ladle equal portions of the soup over the mussels and serve immediately.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 1108 milligrams, Sugar 2 grams, TransFat 0 grams
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Abdul Sumba
[email protected]I would not recommend this recipe.
Mzwakhe Mfene
[email protected]Not even worth trying.
Wyatt Keierleber
[email protected]This soup was a disappointment. It didn't have much flavor and the shellfish were overcooked.
Brooklyn gaming
[email protected]I followed the recipe exactly and the soup turned out bland. I think it needs more seasoning.
Rania Munawa
[email protected]This soup was a bit too salty for my taste.
Ishi Ismail
[email protected]I'm not a fan of the miso paste in this recipe. I think it overpowers the flavor of the shellfish.
Bipana Shahi
[email protected]This soup is a bit pricey to make, but it's a special occasion meal.
ismam isfar123
[email protected]I made this soup in a slow cooker and it turned out great! It's a great way to save time.
Saad Aman
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is incredible.
Jamie Priest
[email protected]I'm not a huge fan of shellfish, but I loved this soup! It's so flavorful and the broth is amazing.
Selseblia Eliyas
[email protected]This soup is so versatile. I've made it with different types of shellfish and it's always delicious.
Arfa S
[email protected]I love the delicate flavor of this soup. It's a great way to showcase fresh shellfish.
Raja Mehtab
[email protected]This soup is perfect for a cold winter day. It's warm and comforting.
Unique Asik
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
Abigail Agyeman
[email protected]I'm so glad I found this recipe. It's a great way to enjoy shellfish without having to go to a restaurant.
kshetrapur Nepal
[email protected]This soup is a keeper! It's going to be a regular in my kitchen.
Osei Yaw
[email protected]I followed the recipe exactly and the soup turned out great! I highly recommend this recipe.
Xavier Melton
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use any type of shellfish I have on hand.
Favour Ekeh
[email protected]I made this soup for my family and they loved it! It's a great way to use up leftover shellfish.
Saadia Abdi
[email protected]This soup was absolutely delicious! The broth was rich and flavorful, and the shellfish were cooked perfectly. I will definitely be making this again.