Fish soup with crabmeat, lemongrass, and enoki mushrooms

10 servings

Ingredients

Quantity Ingredient
=== STOCK ===
4 pounds Heads and bones of nonoily white fish
Such as sole; flounder, snapper, or bass
1 medium Onion; cut into chunks
½ Head fennel; cut into chunks
2 Carrots; cut into chunks
2 Celery stalks; cut into chunks
2 tablespoons Unsalted butter
10 Fresh lemongrass stalks
1 cup Sake
1 Piece ginger - (1\"); peeled, sliced
Thinly
5 Sprigs flat-leaf parsley
5 Sprigs fresh cilantro; (stems and roots attached)
Extra cilantro leaves; for garnish
10 Whole black peppercorns
=== SOUP ===
1¾ pounds King-crab legs; shells removed,
Cut into 1/2\" pieces
7 ounces Enoki mushrooms; (trimmed to 1\" lengths)
Including caps
Salt; to taste

Directions

Note: To save time, you can purchase good-quality fish stock at better fish markets. Or, if using fresh fish, have your fishmonger remove the gills and any traces of blood from heads, cut the bones to fit into a 12-quart stockpot, and wash the bones thoroughly. Place onion, fennel, carrots, and celery into a food processor; pulse until medium fine. Over medium heat, melt butter in a 12-quart stockpot. Add processed vegetables, and cook, stirring occasionally, until tender, 8 to 10 minutes. Cut 6 stalks of lemongrass in half lengthwise; set aside. Remove and discard tough outer layers of remaining 4 stalks; cut into very thin slices crosswise, and set aside. Add fish heads and bones to stockpot; raise heat to medium-high.

Cook, stirring occasionally, for 3 to 5 minutes. Add sake, ginger, reserved lemongrass stalks, parsley, cilantro, peppercorns, and 2½ quarts water.

Reduce heat to low, skim any foam that has risen to surface, and simmer 25 minutes. Remove from heat; let sit for 10 minutes. Pour through a strainer lined with a double layer of dampened cheesecloth; discard solids. Skim off fat. Add the crabmeat, reserved lemongrass slices, and mushrooms; season with salt. Return soup to medium heat, and simmer 10 minutes. Pour soup into 12 very small vessels, such as sake cups. Garnish each with a cilantro leaf, and serve. Refill as necessary. Serves 10 to 12.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 33 Calories (kcal); 2g Total Fat; (60% calories from fat); trace Protein; 3g Carbohydrate; 6mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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