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