Best Michel Richards Fish Soup With Flounder Crayfish And Squid Recipes

ITALIAN FISH SOUP

Steps:

• Make soup:
• Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
• Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl.
• Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
• Put oven rack in middle position and preheat oven to 425°F.
• Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
• Make toasts while stock simmers:
• Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
• Finish soup:
• Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.

MICHEL RICHARD'S FISH SOUP WITH FLOUNDER, CRAYFISH, AND SQUID

Steps:

• Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife. (This can be prepared ahead, covered, and set aside at room temperature.)
• Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron. Bring to a gentle simmer. Add the potatoes and season with salt and pepper. Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs. Add the squid and cook for about 1 minute, or until opaque.
• Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls. Quickly bring the clam juice mixture to a gentle simmer. Ladle over the seafood. Sprinkle with tomato. Serve immediately.