Asian Soupe de Poissin with Saffron-Garlic Foam

Step 1

In a small stock pot on high heat, coat lightly with olive oil and saute the leeks, sliced garlic, kaffir, lemongrass, and ginger until soft, about 3 minutes. Add the mussels and clams, stir, and season. Deglaze with wine, and cover, to steam open the shellfish.

Step 2

Check after 3 to 5 minutes, most of the shellfish should be slightly opened. Remove and discard the tightly closed shellfish. Add the stock. Bring to a simmer and reduce by 1/3.

Step 3

Meanwhile, in a small saucepan coated very lightly with olive oil, saute the smashed garlic until light brown. Add the saffron and stir. Season and add the cream. Bring to a simmer and reduce by 1/3. Transfer to a blender and puree smooth. Check for seasoning.

Step 4

Remove and discard the kaffir, lemongrass, and ginger pieces. Add the fish sauce and check for seasoning.

Step 5

While still simmering, add the cod and shrimp, and cook for 3 minutes. Then add the crab and lime juice and check again for flavor.

Step 6

In 4 heated rice bowls, ladle the soup with the seafood. Serve immediately, drizzled with Saffron-Garlic Foam, or, if possible, place the warm Saffron-Garlic Foam in a cream canister with 2 cartridges and foam on top of the soup.

Step 7

Beverage: Domaine Tempier from Bandol