Clear soup of gurnard, clams, and fennel with mild chili

Ingredients

• 1.2 kg whole red gurnard, gutted and scaled, with bones and head kept separate if possible
• 600 g fresh wild or farmed clams, tightly closed
• 1 l good quality fish stock
• 2 pieces firm fennel bulbs with fronds
• 1 piece red onion
• 3 cloves fresh garlic
• 4 tbsp fruity extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 piece fresh mild or medium-hot red chili
• 0.5 bunches fresh flat-leaf parsley
• 1 tsp fennel seeds
• 2 leaves bay leaves
• 1 tsp black peppercorns
• to taste fine sea salt
• 4 slices sourdough country bread

Method

1. Rinse the clams in several changes of cold water, then let them soak in cool salted water for 30 minutes in the refrigerator to purge. Discard any that remain open after a gentle tap.
2. Fillet the gurnard if your fishmonger has not done so, remove visible pin bones with tweezers, and set aside the head and central bone to enrich the broth. Pat the fillets dry and refrigerate, skin side up.
3. Finely slice the fennel and red onion. Reserve the fennel fronds for garnish. Lightly crush the garlic and chop the parsley, separating the stems from the leaves.
4. In a large Dutch oven, heat the olive oil over medium heat (about 140 °C). Add the fennel, red onion, garlic, parsley stems, fennel seeds, bay leaf, and split chili. Sweat gently for 8 minutes, stirring regularly, until the vegetables are translucent and tender, without any browning.
5. Add the gurnard bones and head. Cook over medium-low heat for 4 to 5 minutes until the trimmings turn uniformly white and begin to stick very slightly to the bottom of the pot.
6. Pour in the fish stock, bring to a gentle simmer around 85 °C to 90 °C, then reduce the heat. Simmer and steep at a very gentle bubble for 15 minutes, skimming the surface regularly to maintain a clear, fragrant broth.
7. Strain the broth through a fine-mesh sieve or chinois into a clean pot. Press the vegetables very lightly, without crushing the bones, to keep the soup completely clear. Taste before adding salt, as the clams will contribute saltiness.
8. Return the strained broth to high heat to a moderate boil (around 95 °C). Add the drained clams, cover tightly, and cook for 3 to 4 minutes, shaking the pot occasionally, until all shells have opened completely. Remove from the heat and discard any unopened clams.
9. Lower to a very gentle simmer (between 80 °C and 85 °C). Place the gurnard fillet pieces into the broth, skin side up. Poach gently for 3 to 4 minutes without stirring, until the flesh turns opaque on the outside, reaches 50 °C to 52 °C at the center, and remains pearlescent at the core.
10. Stir in the red wine vinegar off the heat, then adjust the seasoning with salt, black pepper, and a drizzle of olive oil. Let the soup rest and infuse off the heat for 2 minutes before serving.
11. During this resting time, toast the slices of country bread in a toaster or under the oven broiler at 220 °C for 3 minutes (1 minute 30 per side) until golden and crispy on the surface while remaining soft inside. Rub lightly with a garlic clove and drizzle with olive oil.
12. Serve immediately in warm shallow bowls: first arrange the reserved vegetables and open clams, then gently place the gurnard pieces on top. Ladle the piping hot broth all around and garnish with flat-leaf parsley, fennel fronds, a drizzle of raw olive oil, and chili slices.

Nutrition

Per serving

Energy

537.2 kcal

Protein

52 g

Carbohydrate

32.41 g

Fat

20.85 g

Fibre

4.12 g

Calcium

15.98 mg

Iron

0.79 mg

Magnesium

11.13 mg