Fish Soup with Crayfish Ravioli

Name: Fish Soup with Crayfish Ravioli
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 ⁄ 4 cup flour; 1 ⁄ 4 tsp. white wine vinegar; 1 tbsp. vegetable oil; 12 cooked crayfish tails, removed from shell (or 1/2 lb. lobster meat cut into 12 pieces); 2 tbsp. extra-virgin olive oil; 2 medium yellow onions, peeled and chopped; 3 medium leeks, white parts only, (2 chopped, 1 julienned); 4 cloves garlic, peeled and crushed; 3 ⁄ 4 cup dry white wine; 8 fresh or canned plum tomatoes, quartered; 1 medium bulb fennel, trimmed and chopped; 1 ⁄ 4 tsp. cayenne pepper; 1 tsp. fennel seeds; 1 piece star anise; Pinch saffron, crumbled; 1 tsp. dried thyme; 1 bay leaf; 8 cups fish stock; Salt and freshly ground black pepper; 1 small carrot, peeled and julienned; 1 stalk celery, trimmed and julienned; 4 Tbsp. chopped fresh basil

Serves
serves 4

SAVEUR

Ingredients

For the Ravioli

³⁄₄ cup flour
¹⁄₄ tsp. white wine vinegar
1 tbsp. vegetable oil
12 cooked crayfish tails, removed from shell (or 1/2 lb. lobster meat cut into 12 pieces)

For the Soup

2 tbsp. extra-virgin olive oil
2 medium yellow onions, peeled and chopped
3 medium leeks, white parts only, (2 chopped, 1 julienned)
4 cloves garlic, peeled and crushed
³⁄₄ cup dry white wine
8 fresh or canned plum tomatoes, quartered
1 medium bulb fennel, trimmed and chopped
¹⁄₄ tsp. cayenne pepper
1 tsp. fennel seeds
1 piece star anise
Pinch saffron, crumbled
1 tsp. dried thyme
1 bay leaf
8 cups fish stock
Salt and freshly ground black pepper
1 small carrot, peeled and julienned
1 stalk celery, trimmed and julienned
4 Tbsp. chopped fresh basil

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Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.

Ingredients

For the Ravioli

³⁄₄ cup flour
¹⁄₄ tsp. white wine vinegar
1 tbsp. vegetable oil
12 cooked crayfish tails, removed from shell (or 1/2 lb. lobster meat cut into 12 pieces)

For the Soup

2 tbsp. extra-virgin olive oil
2 medium yellow onions, peeled and chopped
3 medium leeks, white parts only, (2 chopped, 1 julienned)
4 cloves garlic, peeled and crushed
³⁄₄ cup dry white wine
8 fresh or canned plum tomatoes, quartered
1 medium bulb fennel, trimmed and chopped
¹⁄₄ tsp. cayenne pepper
1 tsp. fennel seeds
1 piece star anise
Pinch saffron, crumbled
1 tsp. dried thyme
1 bay leaf
8 cups fish stock
Salt and freshly ground black pepper
1 small carrot, peeled and julienned
1 stalk celery, trimmed and julienned
4 Tbsp. chopped fresh basil

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Instructions

Step 1

Mix flour, vinegar, and vegetable oil together in a bowl. Add enough water, about 3 tbsp., so that dough holds together. Knead dough on a floured work surface until smooth, 7-10 minutes. Divide dough in half, cover with plastic wrap, and refrigerate for 30 minutes.

Step 2

Using a pasta maker, roll dough into two thin sheets. Lay one sheet on a floured work surface. Brush with water. Place crayfish tails on pasta at 3'' intervals, allowing a 1'' border. Lay second sheet of pasta over first. Trace around crayfish with your fingers, pressing gently to force out air and seal ravioli. Cut ravioli with a 2'' round cutter. Transfer to a cookie sheet lined with wax paper. Cover with a damp towel.

Step 3

For the soup, heat 1 tbsp. olive oil in a large pot over medium-low heat. Add onions, chopped leeks, and garlic. Cook until leeks are soft, 5-7 minutes. Increase heat to medium, add 1⁄2 cup wine, and cook until reduced by half, 5-7 minutes. Stir in tomatoes, fennel, cayenne, fennel seeds, star anise, saffron, thyme, and bay leaf. Cook, stirring occasionally, for 5 minutes more. Add stock and simmer for 40 minutes. Strain, season with salt and pepper, and keep warm.

Step 4

Heat remaining oil in a small skillet over medium-high heat. Add carrots, and cook, stirring, for 2 minutes, then add julienned leeks and celery. Season with salt, and cook, stirring, for 2 minutes more. Add remaining wine and 1⁄4 cup of water. Simmer until liquid has evaporated and vegetables are tender, about 5 minutes. Keep warm.

Step 5

To assemble, cook ravioli in a pot of boiling salted water until they float, 3 minutes. Drain. Divide ravioli and julienned vegetables between 4 soup bowls. Ladle hot soup over ravioli. Garnish with chopped basil.

Mix flour, vinegar, and vegetable oil together in a bowl. Add enough water, about 3 tbsp., so that dough holds together. Knead dough on a floured work surface until smooth, 7-10 minutes. Divide dough in half, cover with plastic wrap, and refrigerate for 30 minutes.
Using a pasta maker, roll dough into two thin sheets. Lay one sheet on a floured work surface. Brush with water. Place crayfish tails on pasta at 3'' intervals, allowing a 1'' border. Lay second sheet of pasta over first. Trace around crayfish with your fingers, pressing gently to force out air and seal ravioli. Cut ravioli with a 2'' round cutter. Transfer to a cookie sheet lined with wax paper. Cover with a damp towel.
For the soup, heat 1 tbsp. olive oil in a large pot over medium-low heat. Add onions, chopped leeks, and garlic. Cook until leeks are soft, 5-7 minutes. Increase heat to medium, add 1⁄2 cup wine, and cook until reduced by half, 5-7 minutes. Stir in tomatoes, fennel, cayenne, fennel seeds, star anise, saffron, thyme, and bay leaf. Cook, stirring occasionally, for 5 minutes more. Add stock and simmer for 40 minutes. Strain, season with salt and pepper, and keep warm.
Heat remaining oil in a small skillet over medium-high heat. Add carrots, and cook, stirring, for 2 minutes, then add julienned leeks and celery. Season with salt, and cook, stirring, for 2 minutes more. Add remaining wine and 1⁄4 cup of water. Simmer until liquid has evaporated and vegetables are tender, about 5 minutes. Keep warm.
To assemble, cook ravioli in a pot of boiling salted water until they float, 3 minutes. Drain. Divide ravioli and julienned vegetables between 4 soup bowls. Ladle hot soup over ravioli. Garnish with chopped basil.