Shellfish & Chorizo Soup with Croutons & Garlic Mayonnaise - Recipe Finder
Shellfish & Chorizo Soup with Croutons & Garlic Mayonnaise
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Top Chef, Season 10, Episode 1
Yield
Soup for 2
Ingredients
- 1 tablespoon olive oil, plus about 3/4 cup or more for the mayonnaise and for finishing
- 1 link fresh chorizo, out of the casing and crumbled
- 3 cloves garlic; 2 sliced paper thin and 1 grated on a microplane
- 1 small, sweet, white onion; diced very smal
- l 1/2 teaspoon picked thyme leaves- use only fresh
- 1 large tomato; diced small
- Pinch of dry chili flake or chopped fresh hot chili
- 1 cup good white wine, something you would actually drink
- Water as needed
- 1 cup clam juice; more as needed
- Clams, mussels, scallops, shrimp, etc.; about 1/2 dozen of each chosen variety; shells scrubbed and muscles purged
- 3/4 cup chickpeas in water, rinsed
- Sourdough baguette or the like
- Spanish Pimentón paprika
- Salt and pepper
- 1 egg yolk
- 1 tablespoon Dijon mustard
- White wine vinegar or lemon juice, to taste
- Picked celery heart leaves from one head of celery; chiffonaded
- 2 heaping tablespoons of picked flat-leaf parsley; chiffonaded
- Half of each, zested: 1 small orange and 1 lemon
Croutons:
- 1 sourdough baguette
- Olive oil, as needed
- Salt and pepper, to taste
- Paprika, as needed
Garlic Mayonnaise:
- 1 egg yolk
- Extra virgin olive oil
- 1 grated clove of garlic
- Salt
- Dijon mustard
- 1 drop of white wine vinegar or lemon juice
Directions
To Make the Soup:
1.) Preheat a heavy-bottomed sauté pan on medium-high heat. Add olive oil.
2.) Once the olive oil is very hot, render the chorizo sausage; breaking up the pieces so as to caramelize the sausage evenly.
3.) Once all of the sausage is caramelized and cooked through, remove it from the pan.
4.) In the remaining fat that is in the pan, sauté the sliced garlic and diced onion until they begin to soften and take on some color.
5.) Add the picked thyme.
6.) Add fresh diced tomatoes to the pan to create a sofrito. Cook until moderately dry. Add a pinch of chili flake or minced fresh hot chili.
7.) Deglaze the sofrito with white wine, using about a cup in total. Reduce liquid by half.
8.) Add about a 1/2 cup of water and 1 cup of clam juice; adding more as needed to adjust consistency. Simmer the liquid on moderate heat. The soup should be thick but still quite liquid and pourable.
9.) Add mollusks of your choice in their shells first. Make sure they are covered with liquid. Cherrystone and littleneck clams recommended.
10.) As the shells pop open, remove them one by one, reserving the cooked bivalves. To differentiate the clams, I shucked the larger cherrystones and left the littlenecks in their shells.
11.) Taste your soup base to check the seasoning and to determine how saline the broth now is. You will season the soup based on this. Continue to simmer on low, adjusting the liquid as necessary.
12.) Poach any other seafood you are using in the soup base. I used shell-off rock shrimp. Remove and reserve the remaining cooked shellfish.
13.) After poaching the remaining mollusks, add the chickpeas. Continue to simmer on low.
To Make the Croutons:
1.) Preheat oven to 350 degrees.
2.) Tear a sourdough baguette into crouton-sized, rustic pieces. Toss with a generous glug of olive oil; season with salt, pepper and enough paprika to turn the bread dark amber.
3.) Toast the croutons on a parchment-lined sheet tray until crispy. Reserve.
To Make the Garlic Mayonnaise:
1.) Mix ingredients together.
Assemble the Soup:
1.) Return all of the seafood and chorizo to the broth. Bring the contents to a very soft simmer.
2.) Season the soup broth with the celery heart leaves, parsley, orange and lemon zests. Taste the broth to check the seasoning. Adjust appropriately.
3.) Warm two soup bowls in the oven.
4.) Scatter a handful of croutons in the bottom of the soup bowl. Ladle the soup and a proportionate quantity of seafood into each bowl.
5.) Touch the tops of each crouton with a dollop of garlic mayonnaise. Serve the rest of the croutons and mayonnaise on the side.
6.) Finish the top of the soup with a generous dash of great olive oil.
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