Cascading Seafood Symphony
Inspired by the ocean's bounty, this Cascading Seafood Symphony recipe combines fresh fish, shellfish, and a vibrant broth to create a melodious dish perfect for summer gatherings. The base of tender leeks and aromatic fennel is enhanced by the sweet notes of tomato paste and a kick of arbol chile, all harmonized with a splash of Pernod and fresh lemon juice. As the flavors meld, succulent mussels, clams, prawns, and delicate scallops dance in the rich, savory broth. Garnished with crispy sautéed cod and a sprinkle of fresh chives, this dish promises an unforgettable culinary experience that evokes the spirit of coastal dining. Whether you're catering to a crowd or enjoying a quiet evening at home, this seafood delight is sure to impress. Pair it with crostini and creamy anchovy aioli or rouille for the ultimate indulgence.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Leeks
4 (white parts only, coarsely chopped and washed)
Fennel bulb
1 (coarsely chopped)
Olive oil
3 tablespoons + 1/4 cup + 2 tablespoons
Arbol chile
1 (seeded)
Tomato paste
3 tablespoons
Arborio rice
2 tablespoons
Fish stock
2 quarts (plus more as needed)
Salt
to taste
Pernod
to taste
Lemon
1 (juiced)
Shallots
1/4 cup (finely chopped)
Mussels
24 (de-bearded)
Clams
24
Dry white wine
1/4 cup
Pepper
to taste
Prawns
16 (cleaned)
Scallops
16 (quartered crosswise)
Chives
1/4 cup (chopped)
Cod
1 lb (cut into 2-inch pieces)
Flour
to taste (for dredging)
Instructions
1
In a large, heavy-bottom pot over medium-high heat, heat 3 tablespoons of olive oil and add the coarsely chopped leeks and fennel. Sauté until they are translucent and fragrant, about 5-7 minutes.
2
Stir in the seeded arbol chile and tomato paste, cooking for an additional 5 minutes until the tomato paste darkens in color and thickens slightly. Add the arborio rice and mix well.
3
Pour in the fish stock, scraping any fond from the bottom of the pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes or until the rice is tender.
4
Once cooked, puree the soup base in a blender until smooth. Pass it through a fine sieve, discarding solids, and season with salt, Pernod, and lemon juice to taste. If the base is too thick, thin with additional fish stock.
5
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-5 minutes.
6
Add the mussels and clams to the skillet, followed by the dry white wine. Cover the skillet and simmer until the shells open, discarding any that remain closed.
7
Stir in the prepared soup base and season with salt and pepper. Gently add the prawns and scallops to the simmering broth and poach until the seafood is just cooked through.
8
Meanwhile, season each piece of cod with salt and pepper, then lightly dredge in flour. In a separate skillet, heat the remaining olive oil over medium-high heat.
9
Cook the cod pieces, a few at a time, until golden brown and cooked through, about 2-4 minutes on each side.
10
To serve, divide the seafood broth among 8 warm bowls, topping each with the sautéed cod. Garnish with chopped chives, and serve immediately with crostini and aioli on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cascading Seafood Symphony?
It is a vibrant, melodic dish inspired by the ocean's bounty, combining fresh fish, shellfish, and a savory broth enriched with aromatics and Pernod.
What types of shellfish are used in this recipe?
The recipe includes 24 mussels, 24 clams, 16 prawns, and 16 scallops.
What kind of fish is required?
The recipe uses 1 lb of cod, cut into 2-inch pieces and sautéed until golden brown.
How should the leeks be prepared?
Use only the white parts of 4 leeks, which should be coarsely chopped and thoroughly washed.
Why is arborio rice included in the soup base?
Arborio rice is added to the base and pureed to help thicken the broth and provide a smooth texture.
What gives the broth its spicy kick?
One seeded arbol chile is added to the aromatics to provide a gentle heat.
How long should I sauté the leeks and fennel?
Sauté the leeks and fennel for about 5 to 7 minutes until they are translucent and fragrant.
What is the primary liquid used for the soup?
The recipe calls for 2 quarts of fish stock, with extra available to thin the base if needed.
How is the soup base made smooth?
The base is pureed in a blender and then passed through a fine sieve to discard any remaining solids.
What unique flavorings are added to the strained base?
The broth is seasoned with salt, Pernod, and fresh lemon juice to taste.
How are the mussels and clams cooked?
They are simmered in a covered skillet with sautéed shallots and dry white wine until the shells open.
What should I do with shellfish that do not open?
Any mussels or clams that remain closed after simmering should be discarded.
How are the prawns and scallops cooked?
They are gently poached in the simmering seafood broth until they are just cooked through.
How do I prepare the cod before frying?
Season the cod with salt and pepper, then lightly dredge each piece in flour.
How long does it take to cook the cod?
Cook the cod in olive oil for about 2 to 4 minutes on each side until golden brown.
What is the recommended garnish?
The dish is garnished with a 1/4 cup of freshly chopped chives.
How many servings does this recipe yield?
The instructions describe dividing the seafood and broth among 8 warm bowls.
What should be served on the side?
Serve the symphony with crostini and a choice of creamy anchovy aioli or rouille.
Is this a good dish for summer?
Yes, its vibrant flavors and coastal spirit make it perfect for summer gatherings.
How much olive oil is needed in total?
The recipe uses 3 tablespoons for the base, 2 tablespoons for shallots, and an additional 1/4 cup for frying the cod.
What happens to the tomato paste during cooking?
It is cooked for 5 minutes with the chile until it darkens in color and thickens slightly.
How are the scallops cut?
The 16 scallops should be quartered crosswise before being added to the broth.
What kind of wine is used for steaming?
The recipe calls for 1/4 cup of dry white wine.
What is the preparation for the shallots?
You need 1/4 cup of finely chopped shallots.
Can I adjust the thickness of the broth?
Yes, if the base is too thick after pureeing and straining, you can thin it with additional fish stock.
What is the total number of ingredients?
There are 20 ingredients listed for this Cascading Seafood Symphony.
Is the dish considered healthy?
Yes, it is tagged as a healthy recipe due to the use of fresh seafood, vegetables, and fish stock.
How are the prawns prepared?
The 16 prawns should be cleaned before they are poached in the broth.
Should the bowls be preheated?
Yes, the instructions recommend serving the dish in warm bowls.
How long do the shallots cook?
The shallots should be sautéed in olive oil for about 3 to 5 minutes until translucent.