Ingredients
-
3 cups (710 milliliters) Fumet (see recipe)
-
113 grams bacon, chopped
-
2 large yellow potatoes, medium dice
-
1 large onion, finely chopped
-
4 celery stalks, finely chopped
-
4 cups (950 milliliters) whipping cream
-
227 grams clams, cleaned
-
454 grams sea bass, skin removed, small dice
-
227 grams mussels, cleaned
-
2 tablespoons (30 milliliters) chopped chives, to garnish
-
1/2 red bell pepper, finely diced, to garnish
-
Salt
Fumet:
-
1.4 kilograms striped bass trim (head, bones, tail, collar)
-
1 leek, chopped
-
1 fennel bulb, sliced
-
3 celery stalks, chopped
-
1/2 medium carrot, chopped
-
1 cup (240 milliliters) white wine
-
3 bay leaves
-
1 tablespoon (15 milliliters) white peppercorns
-
8 thyme sprigs
Directions
- In a small pan, reduce Fumet (see recipe) by 1/3, keep warm.
- In a soup pot, cook bacon until the fat renders and bacon becomes slightly crispy.
- Add potatoes, onions, and celery and sweat until translucent.
- Add cream and simmer until cream begins to thicken.
- Add fish fumet and bring to a simmer.
- Add clams, and cook for two minutes.
- Add fish and cook for one minute.
- Add mussels and cook for one to two minutes, or until all the shellfish has opened up and fish is tender and cooked through.
- Season with salt and garnish with chives and red bell pepper.
Fumet:
- Add fish trim, leek, fennel, celery, carrot, wine, bay, peppercorns, and thyme to a stock pot.
- Cover with cold water, approximately three litres.
- Bring to a simmer over medium-low heat. Do not boil.
- Cook for 60 to 90 minutes, skimming the scum off the top occasionally.
- Strain, chill and reserve.
