Ease of Preparation: Easy
Yield: 6 servings
Ingredients:
- 3 cups (710 ml) Fumet (see recipe [1])
- 4 ounces (113 g) bacon, chopped
- 2 large yellow potatoes, medium dice
- 1 large onion, finely chopped
- 4 celery stalks, finely chopped
- 4 cups (950 ml) whipping cream
- ½ pound (227 g) clams, cleaned
- 1 pound (454 g) sea bass, skin removed, small dice
- ½ pound (227 g) mussels, cleaned
- 2 tablespoons (30 ml) chopped chives, to garnish
- ½ red bell pepper, finely diced, to garnish
- Salt
Method:
In a small pan, reduce Fumet (see recipe [1]) 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 the onions are translucent.
Add cream and simmer until cream begins to thicken.
Add fish fumet and bring to a simmer.
Add clams, and cook for 2 minutes.
Add fish and cook for one minute.
Add mussels and cook for 1-2 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.