This unusual Irish soup uses fish bones and trimmings to get its flavor. Creamy and light, it makes a lovely accompaniment on a cold evening.
- 5 lb. bones and trimmings from a non-oily fish, such as red snapper or flounder
- 2 carrots, peeled and halved
- 2 onions, halved
- 3 stalks celery, halved
- 2 cups dry white wine
- 2 bay leaves
- 1 stalk lemongrass, coarsely chopped
- 2 tbsp. extra-virgin olive oil
- 1 lb. large sea scallops
- 1 cup heavy cream
- 1 tbsp. chopped chives
Make a stock by combining fish parts, carrots, onions, celery, wine, bay leaves, lemongrass, and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim foam, and cook for 40 minutes. Strain. Return stock to pot and simmer until reduced by half.
Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about 1 minute on each side. Set aside.
Strain stock into a heavy saucepan. Add cream. Simmer until slightly thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish with chives.