Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sea Creature Soup with Slime Aioli




Source of Recipe


Emeril


List of Ingredients




1 tablespoon olive oil, to saute
1 1/2 pounds smoked chorizo, sliced into 1/4-inch rounds
4 onions, chopped
10 cloves garlic, chopped
2 small heads fennel, halved and sliced thinly
2 tablespoons red pepper flakes
2 fresh bay leaves
2 tablespoons chopped thyme leaves
Salt and freshly ground black pepper

3 cups dry white wine
4 (14-ounce) cans whole tomatoes
2 gallons fish stock
4 (1-pound) lobsters, quartered
2 pounds blue crabs, halved
2 pounds Littleneck clams, scrubbed
4 pounds mussels, scrubbed and debearded
2 pounds squid, cleaned
1 pint shucked oysters, with liquid
2 pounds head-on shrimp
1/4 cup chopped parsley leaves
Slime Aioli, recipe follows
French bread, sliced

Recipe



Heat a large pot over high heat. Add 1 tablespoon olive oil and heat. Add the chorizo and cook until some of the fat is rendered and the chorizo starts to brown. Add the onions, garlic, fennel, and red pepper flakes and cook until the onions begin to brown, about 6 to 7 minutes. Add the bay leaves and thyme, and season with salt and pepper.
Deglaze with the white wine.

Cook, scraping the bottom of the pot, until the wine is reduced by 1/4, about 10 minutes.

Break up the tomatoes with your hands into the pot.

Add tomatoes and juices and the fish stock. Bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Return to high heat and add the lobsters and crabs, cover, and cook for 5 minutes. Add the clams and mussels, cover, and cook for another 5 minutes.

Add the squid, oysters, and shrimp, cover and cook another 5 minutes, or until all of the shellfish open and the shrimp are cooked through. Add the parsley and season with salt and pepper, to taste.

Spread the aioli on toasted French bread slices and serve with the soup.

Slime Aioli:
2 egg yolks*
1 clove garlic
1/2 lemon, juiced
1/2 cup basil leaves
Pinch cayenne
Salt and freshly ground pepper
1 1/2 cups olive oil

In a food processor, combine egg yolks, garlic, lemon juice, basil, cayenne, salt and pepper. Puree until smooth. With the machine running, slowly add the olive oil until the mixture is thick and emulsified.

Thin with a little more lemon juice, if necessary.

*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?"