Name: Seafood and lemon soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 2 small squid (ask your fishmonger to skin the squid and prepare them for cooking); 6 scallops (ask your fishmonger to open the shells, remove the scallops and trim them); chopped fresh chervil or parsley, to garnish; finely grated rind of 1 lemon; 400 g (12 ¾ oz) cockles or pipis; 300 ml (10 fl oz) fish stock; 400 g (12 ¾ oz) clams; 500 g (1 lb) small mussels; 1 small carrot, cut into julienne strips (see Chef’s tip); 100 ml (3 ¼ fl oz) cream; 3 French shallots, finely chopped; 100 ml (3 ¼ fl oz) dry white wine; 100 g (3 ¼ oz) small cooked prawns, peeled; ½ leek, cut into julienne strips; 20 g (¾ oz) chilled unsalted butter, cut into cubes; 1 celery stick, cut into julienne strips

Le Cordon Bleu

Seafood and lemon soup

Preparation info

Serves
6-8

Difficulty
Medium
Ready in
45 min

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

The tang of lemon is refreshing and highly complementary to the richness of the seafood. A very elegant and refined dish.

Ingredients

400 g (12 ¾ oz) cockles or pipis
500 g (1

Soup
Pescatarian
Gluten-free

Method

Wash the cockles or pipis, mussels and clams in lots of water and repeat twice. Be especially careful with the cockles or pipis, they can be very sandy. Place the shellfish in a large pot with the wine and shallots, bring the mixture slowly to the boil and cook for 2-3 minutes, or until the shells open. Lift the shellfish out of the cooking liquid, remove the flesh from the

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method