Cooked Fish and Shellfish Dishes and Soups

Gentle cooking and steaming of fresh fish and shellfish produce umami by releasing their free glutamate and, more important, the nucleotides that interact synergistically with it. Pearled spelt, beets, and lobster. This is why it is quite possible to make delicious soups using only these two ingredients. Even more umami can be achieved by adding vegetables and herbs to a simple shellfish bisque. Crab soup. A savory combination of fish, shellfish, vegetables, and seaweeds is to be found in the traditional clambake made on the beach and in a modified version prepared in a pot. Clambake in a pot. The traditional French bouillabaisse is a thick soup made with fresh fish, shellfish, and often vegetables and eggs. It is served with a dollop of rouille, a sauce that is thickened with an egg yolk. It is a felicitous combination of ingredients that are filled with umami substances.