- 6
Ingredients
- Smoked Chilli Mayo:
- 1 tbsp extra virgin olive oil
- 1 bulb fennel, sliced and fronds reserved for garnish
- 1 small red onion, sliced
- 2 talks celery, sliced
- 2 carrots, sliced
- 1 yellow, red or orange bell pepper, sliced
- 4 cloves garlic, finely sliced
- 1 cup dry white wine
- 4 cups Water Caesar mix (or 3 cups tomato juice and 1 cup clam juice)
- 4 cups fish stock or vegetable stock
- 1 tbsp chilli flakes, plus extra for garnish
- 1 tbsp fennel seeds'2 bay leaves
- 2 tbsp canola oil
- 6 scallops
- Sea slat and coarsely ground black pepper
- 2 tbsp unsalted butter
- 1/2 lb live clams, scrubbed
- 1/2 lb live mussels, scrubbed and de-bearded
- 2 lb skinless firm fish fillets, such as halibut, salmon or ling cod, cut into 1" cubes
- 1/2 lb mixed shellfish, such as shrimp and/or crabmeat
- Ten der celery leaves, for garnish
- 4 scallions, chopped, for garnish
- Chopped fresh chives, for garnish.
- 1 egg
- 1 egg yolk
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1/2 tsp sea salt
- 1/2 coarsely ground black pepper
- 1 cup canola oil
- 1 tbsp chopped canned chipotle pepper
- To serve:
- 6 tbsp smoked chilli mayo
- Crusty bread
- Lemon wedges
Preparation
Step 1
Heat oil in a large pot over medium-high heat. Add the fennel, onion, celery, carrots and bell pepper. Saute for 5 minutes or until onions are tender and translucent. Add the garlic and sauce for another minute. Add the wine and stir to scrape up the browned bits.
Pour in the Caesar mix (or tomato juice and clam juice), fish stock (or vegetable stock), chilli flakes, fennel seeds and by a leaves. Bring to a boil over high heat, reduce to medium-low, and simmer for 30 minutes or until the vegetables are tender and flavours are more concentrated.
Heat the canola oil in a heavy-bottomed skillet over medium-high heat. Pat dry the scallops and add to the pan. Allow to sear undisturbed for about 2 minutes or until browned. Season with salt and pepper, flip the scallops over, and sear for another 2 minutes. Add the butter and baste. Transfer to a plate.
When ready to serve, add the clams and mussels to the broth. Cover and cook until they just begin to open, about 3 minutes. Add the fish and mixed shellfish. Cover and cook another 3 to 5 minutes or until shells are fully open and fish is cooked through (discard any clams or mussels that have not opened). Stir in the scallops.
Smoked Chilli Mayo:
In a food processor or blender, combine the off, egg yolk, mustard, lemon juice, salt and pepper. With the machine running, slowly add the oil in a thin steady stream. When the mixture is emulsified and thickened and all the oil has been incorporate, add the chipotles to taste (proceed with caution, you only want a hint of smokiness and spiciness). Taste and adjust seasoning with more salt, pepper or lemon, if desired. Can be made up to 3 days ahead of time.
Divide soup among bowls. Sprinkle each bowl with fennel fronds, celery leaves, scallions, chives and chill flakes. Top with 2 tbsp smoked chilli mayo. Service with crusty bread and lemon wedges on the side.