French Fish Stew

Seafood Scotland

Seafood Scotland

Standard Supplier 24th February 2017

French Fish Stew

with Scottish Lobster, Cod, Scallop and Razor Clam by Chef Chai Ming Kent, SATS, Singapore.

Ingredients

  • ​Ingredients
  • 60g Onion diced
  • 30g Celery diced
  • 25g Roughly chopped leek
  • 20g Garlic diced
  • 30g Carrot diced
  • 15g Roughly chopped parsley
  • 35g Tomato paste
  • 250ml Dashi stock
  • 40g Brunoise tomatoes
  • 25g Bouquet Garni
  • 7g Saffron
  • 30g Fennel
  • 200g Fish bones
  • 1 Scottish Lobster
  • To taste Salt
  • To taste White pepper
  • 40g Cod
  • As needed Sake
  • As needed Soy sauce
  • 1 Scallop
  • 1 Razor clam
  • 20g Sea urchin
  • 15g Salmon roe

Method

​Shellfsh
Poach the scallop and razor clam separately in sake and soy sauce until just cooked, and poach the whole lobster in salt water for 6 minutes. De-shell the lobster and keep
the claw for serving.
Bouillabaisse
Heat a pan with the olive oil and sweat the onion, celery, carrot, parsley, leek and garlic. Add the tomato paste to the pan and fry for a few seconds, then add the dashi stock.
Continue by adding the Brunoise tomatoes followed by the bouquet garni, saffron and fennel.
Bring up to a high heat for a few minutes and add the fsh bones and lobster shell. Remain on a high heat for 15 minutes. After 15 minutes, turn the soup down to a simmer.
Skim any crust off the top of the soup from time to time to leave a bouillabaisse with no impurities. Strain using a fne sieve and drip through a coffee flter for a truly clear and smooth bouillabaisse.
Return to the pan and continue cooking the soup for 45 minutes until you have the right consistency, color and season to taste. When the bouillabaisse is almost done, add the cod into the pan with the lobster claw for approx. 13 minutes and the razor clam for 8 minutes.
Serving
Cut the razor clam at a slant and place back into to the shell, with the raw sliced sea urchin. Cut the scallop to create a hole large enough to stuff the salmon roe into.
Assemble the lobster claw, scallops, cod and clam onto the plate and pour the Bouillabaisse into the bowl. Serve hot with a garnish of julienne fennel and spring onion.

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