Clam Bisque

serves 6

olive oil

1 shallot – chopped

2 celery stalks – chopped

2 carrots – peeled & chopped

3 roma tomatoes – peeled and chopped

8 medium shrimp – peeled & chopped

1/2 cup (120 ml) dry white wine

2 cups (475 ml) fish stock

salt & pepper

2 garlic cloves – finely minced

2 peperoncino – chopped

5 anchovy fillets

1/2 lbs (227 gr) squid – chopped

1/2 lbs (225 gr) cherry tomatoes – halved

5 lbs (2,2 kg) clams – scrubbed and steamed

fresh chopped parsley to serve

orange peel (optional)

Heat 3 tbsp olive oil in a large pot over medium heat.

Add the shallots, celery, carrots, roma tomatoes and 1/2 of the chopped shrimp. Sautéed for 5 minutes.

Stir in the white wine and cook for 5 more minutes. Add the fish stock.

Season to taste with salt and pepper. Simmer for 30 minutes.

Transfer to a blender and pulse until smooth. Set aside. Heat 2 tbsp olive oil in a clean pot.

Add garlic, peperoncino, anchovies, squid and the rest of the chopped shrimp.

Sautéed for 5 minutes over medium heat.

Stir in the cherry tomatoes and the blended mixture.

Continue to cook for 30 minutes longer adding more fish broth if necessary. Stir in the clams.

Cook until the clams open – about 8 minutes. Transfer to a serving dish.

Sprinkle with parsley, orange peel (optional) and serve with a side of garlic bread!

Excerpt From
Treats From The Deep
Sylvie Coulange
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