Japanese-Style Shellfish Soup

Name: Japanese-Style Shellfish Soup
Total time: 20 min
Yield: Six servings
Cuisine: japanese
Ingredients: 3 dozen mussels, well cleaned; 1 tablespoon minced shallots; 1 cup dry white wine; 8 cups fish stock (see recipe); 1/8 teaspoon loosely packed saffron threads; 2/3 cup thinly sliced carrots; 1 cup finely chopped celery; 2 ounces fresh angel hair pasta or cellophane noodles, cut into 2-inch lengths; 10 dried shiitake mushrooms (or mushrooms of your choice), stemmed, rinsed and soaked for 30 minutes; 1 pound monkfish fillet, cut into bite-sized cubes; 3/4 pound medium-sized shrimp, shelled and deveined; 1/3 cup chopped scallions

By Bryan Miller and Pierre Franey

Total Time: 20 minutes
Rating: 4(16)
Comments: Read comments

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Ingredients

Yield:Six servings

3dozen mussels, well cleaned
1tablespoon minced shallots
1cup dry white wine
8cups fish stock (see recipe)
⅛teaspoon loosely packed saffron threads
⅔cup thinly sliced carrots
1cup finely chopped celery
2ounces fresh angel hair pasta or cellophane noodles, cut into 2-inch lengths
10dried shiitake mushrooms (or mushrooms of your choice), stemmed, rinsed and soaked for 30 minutes
1pound monkfish fillet, cut into bite-sized cubes
¾pound medium-sized shrimp, shelled and deveined
⅓cup chopped scallions

Ingredient Substitution Guide

Preparation

Step 1
In a large pot over medium-high heat, combine the mussels, shallots and white wine, and steam, covered, until all the mussels open, about five minutes. Strain the mussels, discarding any that remain closed. Remove the mussel meat from the shells, reserving 12 mussels on the half shell for garnish, and set aside. Reserve the cooking liquid. There should be about two and one-half cups.
Step 2
In a large pot over high heat, combine the fish stock with two cups of mussel broth. Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil. Reduce the heat and simmer for three minutes.
Step 3
Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute. Add the shrimp, scallions and mussel meat, and cook for one minute.
Step 4
Place two mussels on the half shell in each of six bowls. Ladle equal portions of the soup over the mussels and serve immediately.