Refresh
    Spicy Seafood Soup.

    This Spicy Seafood Soup is a little number for it does take a lot of efforts for a lot of comfort. But then, then, you do get to have a seat and eat with a lovely glass of white Wine at the end of the day. It is not for all for it does contain shellfish. But maybe it is for someone who did live by the sea and love Seafood.

    Putting it all Together
    Spicy Seafood Soup.
    Timing
    • Preptime: 30 minutes to 45 minutes.
    • Cooktime: 40 minutes to 1 hour.
    • Servings: 2 to 4
    Ingredients

    Mussels, 750g to 1kg.

    Garlic, a bulb rather than 1 clove.

    Langoustines, 750g to 1kg.

    Clams, 250g.

    Squids, 1 or 2 sliced in rings.

    Celery, 2 stalks.

    Chillies, preferably Espellette, 2, sliced. Otherwise, the Chillies to get are meant to be red and of a mild to medium heat on the Scolville scale. Jalapeno can be a good choice but also the Cherry Peppers and the Hot Wax Hungarian Chilli Peppers. 

    Fennel, 2.

    Tomatoes, 500g skinned and reduced down to a lovely pulp.

    Fish Stock, 500ml.

    Vermouth, 200ml.

    Shallots 4, chopped.

    A Bay Leaf.

    A bunch of chopped Parsley.

    Optional: 1 Red Pepper, a couple of Carrots, and two tablespoons of Tomato Purée. 

    Steps

    This Soup has a fairly long preparation time. The first step is to clean the Mussels, Clams and Cockles and set them aside in a bowl of salted cold water to let them throw up any sand which could remain inside them.

    Then deal with the Langoustines which needs to be removed from their shells. Remove the digestive tract from their bodies. Keep aside untouched/not shelled two to four Langoustines for decoration purposes to be on top of the soup bowls, one per bowl. Not only their claws and head can be attractive, for a Langoustine can give a rustic charm to a Soup. It is a little like the Stargazy Pie of Cornwall with the head of the Fish gazing out to the sky. There is another perk, but it is not for the faint hearted, the inside of the head of a Prawn is actually delicious therefore a guest can do whatever he/she wants with it (Pour the content into the Soup or suck it).

    The shells of the Langoustines only are to be cooked with crushed Garlic, a chopped Onion previously softened in a little in Olive Oil. Then add the skinned Tomatoes, the Bay Leaf and whole Black Peppercorns (5 or 6). Reduce to almost have the consistency of a bisque. Pass the result through a sieve.

    The next step is to add to this solid and tasty base of the Soup. In a pan, render another White Onion, chopped Celery, sliced and cored Fennel and a chopped Garlic in a tablespoon of Olive Oil (deseedeed chopped Red Pepper and sliced Carrots also if using). Add your reduced base for your Soup made with the shells of the Langoustines. The base should be clear of any shells after being sieved but also free from any seeds from the Tomatoes. Pour the Vermouth if using then the Fish Stock. 

    Chop and add part of the Chillies, deseeded or not ( It is upon your own taste and choice if you like it spicy or not too much). Let everything gather some flavour, you can add another Bay Leaf but you need to take it out before serving. Fifteen to twenty minutes will develop the flavours of the Soup.

    Then it is the time to cook the Seafood which doesn't take long. It does only take around five minutes in the pan. Any Mussels that do not open have to be discarded. 

    Chop some Curly Parsley and another Chilli for decoration as well for taste. Serve the bowl of Soups with care of their presention with the finishing touches of Parsley, red rings of Espelette Chilli, and the majestic Langoustine in the centre for the rustic WOW factor.

    This Spicy Seafood bowl of Soup is truly indulgent despite its simplicity.

     

     

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