Ciarlas Fish Soup Recipes

Steps:

• Place bacon in a 5-quart casserole. Cover loosely with paper toweling. Cook at 100 percent power for 7 minutes. Remove from oven and uncover.
• Remove bacon with a slotted spoon to paper toweling to drain; set aside. Pour off most of the fat from casserole, leaving about 1 tablespoon behind. Add oil and paprika and stir to make a paste. Mound in the center of casserole. Cook, uncovered, for 2 minutes.
• Remove from oven. Add onion and garlic and toss to coat. Cook, uncovered, for 2 minutes 30 seconds. Stir in wine, 1 1/2 cups of the fish broth and lasagna pieces. Cover securely with microwave plastic wrap or with a tightly fitting lid and cook for 5 minutes.
• If using plastic, prick plastic to release steam. Remove from oven and uncover. Arrange clams, hinge-end down around the inside edge of the dish. Re-cover and cook for 5 minutes or until clams open. Prick plastic to release steam.
• Remove from oven and uncover. Stir in tomato puree and arrange mussels, hinge-end down, in the center of the dish. Cover and cook for 5 minutes, or until mussels open.
• If using plastic, prick to release steam. Remove from oven and uncover. Add remaining ingredients and stir to combine. Cover and cook for 4 minutes or until squid is opaque. Remove from oven and uncover. Stir in bacon pieces and serve.

Steps:

• Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes. Add shallots and garlic and cook until fragrant, about 1 minute.
• Add corn stock, salt, cayenne, and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender, 25 to 30 minutes. Remove from heat and let cool slightly.
• Working in batches, transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely.
• Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.