Creamy Bouillabaisse Style Seafood Soup

Soups
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Ingredients for 10 portions
  • 600 g QimiQ Cream Base
  • 600 ml Fish stock
  • 1 g Saffron
  • 800 g Lobster, fresh, 2,5 cm cubed
  • 24 Round clam(s), fresh
  • 450 g Monkfish, fresh
  • 450 g Red Snapper fillet, fresh
  • 450 g Halibut, fresh
  • 35 g Olive oil
  • 250 g Onion(s), julienne
  • 300 g Leek, white part only
  • 20 g Garlic clove(s), squeezed
  • 2 g Bay leaves
  • 300 g Fennel, peeled
  • 600 g Potatoes, diced
  • 280 g Tomato(es), peeled
  • 30 ml Pernod [Aniseed liqueur]
  • 2 g Cayenne pepper, ground
  • 1 Baguette(s)
  • Green pesto
Method
1.
Poach the seafood pieces one at a time in the fish stock with the saffron and set aside. Keep the poaching liquid.
2.
Sauté the onions in the olive oil until translucent. Add the leeks, garlic, bay leaves and fennel and sauté. Douse with the fish stock.
3.
Add the potatoes and cook until almost done.
4.
Add the tomatoes, Pernod, seafood and the QimiQ Sauce Base and simmer. Season to taste.
5.
Slice the baguette and toast. Top with the Pesto and serve with the soup.