From Gordon Ramsey’s Cooking for Friends
100ml dry white wine or
1 bouquet garni (1 bay leaf, sprig of parsley and thyme and 2 blades of mace tied together)
2 tbsp olive oil
2 large leeks, finely sliced
1 medium fennel bulb, finely sliced
700ml fish stock
pinch of saffron strands
100ml double cream
200g king prawns
400g plaice fillet, with skin
on, in bite-size chunks 200g crabmeat
small handful of flat-leaf
parsley, leaves chopped
Wash the clams and mussels and discard any that do not shut tightly when gently tapped. Put the wine and bouquet garni in a large heavy-based pan (with a tight-fitting lid) and bring to the boil. As soon as it starts to boil, tip in the clams and mussels. Give the mixture a stir, then cover and steam for 2–3 minutes until the clams and mussels have opened.
Tip the shellfish into a colander set over a large bowl to collect the liquid. Discard the bouquet garni. Return the pan to the heat and add the olive oil, leek and fennel. Sauté for about 4–5 minutes, then pour in the liquid from the clams and mussels. Add the fish stock and saffron and bring to a simmer. Let it cook until reduced by a third, then pour in the cream.
Meanwhile, extract the flesh from most of the clams and mussels, discarding any that have not opened, and keeping back a few of each in their shells to use as garnish.
Five minutes before you are ready to serve, bring the stock back to a simmer. Add the prawns and cook for 2 minutes, then add the fish and crabmeat. Poach for another minute, just until the fish turns opaque. Return the clams and mussels to the pan to warm through. Remove the pan from the heat. Ladle the stew into warm bowls and garnish with a little chopped parsley.
So I cheated. Too much hassle for me since I am cooking for myself to use the actual clams and mussels to make the stock. It would obviously taste better but for reasons of economy and effort, I decided to skip that step instead.
So instead, I started straight with the sautéing of the vegetables. Instead of adding the mussel/clam stock, I just added white wine and the bouquet garni.
Well, the taste is decent, probably as decent as it gets when you are just using a fish stock cube to make it. But if you want to make a cream based fish soup, this is a decent recipe.