This is one of the soups that they serve at Augusta with corn bread on the side - it’s so incredible. I served this for a dinner party one night and I think I added too much sherry. Between the sherry in the soup, the amazing wine we served, and cognac afterwards, we had the most hysterical game of Scattergories into the wee hours…
Serves 16-20
3 slices of smoked bacon diced
1 1/2 cups onions diced
4 stalks of celery diced
1 1/2 lb. fish fillets boneless and skinless (grouper or cod) cut in 2” pieces
1 lb. sea scallops (if large cut in 1/2 or quarters)
1 lb. shrimp peeled, deveined, tail off
1/2 lb. crawfish meat (or crab meat) (if you can’t find - leave out)
1/2 cup sherry (pale dry)
1 1/2 cups potatoes, Idaho, peeled and diced
1/2 quart fish stock (use chicken if fish is unavailable)
1 quart heavy cream
2 bay leaves
1 tablespoon thyme (fresh)
2 tablespoons dill (fresh)
1 teaspoon cayenne pepper
Kosher salt and fresh ground pepper
Cornstarch/water (as needed to thicken)
Sauté bacon in a heavy soup pot until very crisp but do not burn.
Add the onions and celery and sauté 5-8 minutes until onions begin to caramelize.
Add the fish fillets, scallops, and shrimp and cook until they just begin to turn opaque.
Add the sherry and ignite to burn off the alcohol residue.
Remove seafood with a slotted spoon and keep warm.
Add the potatoes, fish stock, heavy cream, and bay leaf.
Bring soup rapidly to a boil then reduce to a simmer until potatoes are cooked (about 15 minutes).
Add crawfish (or crab meat) and the reserved seafood to the cream mixture and simmer until fish is cooked through and begins to flake apart.
Add fresh thyme, fresh dill and cayenne pepper.
Adjust seasoning to taste and thicken with a mixture of cornstarch and water.
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