| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hmong |
|
10 |
servings |
INGREDIENTS
|
|
=== STOCK === |
| 4 |
lb |
Heads and bones of nonoily white fish |
|
|
Such as sole; flounder, snapper, or bass |
| 1 |
md |
Onion; cut into chunks |
| 1/2 |
|
Head fennel; cut into chunks |
| 2 |
|
Carrots; cut into chunks |
| 2 |
|
Celery stalks; cut into chunks |
| 2 |
tb |
Unsalted butter |
| 10 |
|
Fresh lemongrass stalks |
| 1 |
c |
Sake |
| 1 |
|
Piece ginger – (1"); peeled, sliced |
|
|
Thinly |
| 5 |
|
Sprigs flat-leaf parsley |
| 5 |
|
Sprigs fresh cilantro; (stems and roots attached) |
|
|
Extra cilantro leaves; for garnish |
| 10 |
|
Whole black peppercorns |
|
|
=== SOUP === |
| 1 3/4 |
lb |
King-crab legs; shells removed, |
|
|
Cut into 1/2" pieces |
| 7 |
oz |
Enoki mushrooms; (trimmed to 1" lengths) |
|
|
Including caps |
|
|
Salt; to taste |
INSTRUCTIONS
Note: To save time, you can purchase good-quality fish stock at better fish
markets. Or, if using fresh fish, have your fishmonger remove the gills and
any traces of blood from heads, cut the bones to fit into a 12-quart
stockpot, and wash the bones thoroughly. Place onion, fennel, carrots, and
celery into a food processor; pulse until medium fine. Over medium heat,
melt butter in a 12-quart stockpot. Add processed vegetables, and cook,
stirring occasionally, until tender, 8 to 10 minutes. Cut 6 stalks of
lemongrass in half lengthwise; set aside. Remove and discard tough outer
layers of remaining 4 stalks; cut into very thin slices crosswise, and set
aside. Add fish heads and bones to stockpot; raise heat to medium-high.
Cook, stirring occasionally, for 3 to 5 minutes. Add sake, ginger, reserved
lemongrass stalks, parsley, cilantro, peppercorns, and 2 1/2 quarts water.
Reduce heat to low, skim any foam that has risen to surface, and simmer 25
minutes. Remove from heat; let sit for 10 minutes. Pour through a strainer
lined with a double layer of dampened cheesecloth; discard solids. Skim off
fat. Add the crabmeat, reserved lemongrass slices, and mushrooms; season
with salt. Return soup to medium heat, and simmer 10 minutes. Pour soup
into 12 very small vessels, such as sake cups. Garnish each with a cilantro
leaf, and serve. Refill as necessary. Serves 10 to 12.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 33 Calories (kcal); 2g Total Fat; (60% calories from fat);
trace Protein; 3g Carbohydrate; 6mg Cholesterol; 15mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God owns you, and every molecule you have ever touched”