Clam Soup with Prawns
Ingredients
- Ingredients
- 600 milliliters fish stock
- 125 milliliters sherry
- 2 bay leaves
- 800 grams clam
- 5 Tbsps butter
- 80 grams onions (finely chopped)
- 1 Tbsp parsley finely chopped (to taste with coriander replace)
- 1 garlic clove (chopped)
- 200 grams Tomatoes
- 8 grams King prawn (ready to cook)
- 1 Lime (thinly sliced)
- salt
- freshly ground pepper
- 100 milliliters Pernod
- 1 generous pinch Saffron
- 100 milliliters Whipped cream
- parsley (and cilantro)
Preparation steps
Heat the broth, sherry and bay leaves in a pot. Rinse and scrub clams and add to pot. Cover and cook until clams have opened, 6-8 minutes. Discard any unopened clams. Place broth aside. Blanch tomatoes in boiling water for a few seconds, then rinse, peel, quarter, core and finely dice.
For the sauce, heat 2 tablespoons oil in a large saucepan. Add onion and cook until softened. Stir in garlic. Add tomatoes and simmer for a few minutes. Then puree mixture and strain through a sieve. In another pan, heat remaining oil over medium heat. Add prawns and cook until opaque, turning once. Keep warm.
Deglaze with Pernod. Puree pan juices with sauce and stir into broth. Stir in saffron and cream, return clams to soup and bring to a boil. Add lime slices and divide soup among bowls. Top each serving with 2 prawns and garnish to taste with parsley or cilantro leaves.
