Dinner: Michel Richard's Fish Soup with Flounder, Crayfish, and Squid

Recipe by Andy Sharpless Washington, DC's renowned chef-owner of Citronelle has a special relationship with seafood: He was born in Brittany on the northwest coast of France. Chef Michel Richard has been decorated with nearly every cooking award, includi

Ingredients

4 ounces small boiling (waxy) potatoes, peeled and cut into 1/2" cubes
1 cup clam juice
1/2 cup heavy cream
1/4 teaspoon saffron threads, crushed and dissolved in 2 tablespoons boiling water
Salt and freshly ground black pepper to taste
8 ounces medium crayfish, peeled and deveined
1 pound flounder fillet, trimmed and cut into 1/3" strips
8 ounces squid, cleaned and cut into 1/2" slices
1 small tomato, peeled, seeded, and diced

Instructions

Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife. (This can be prepared ahead, covered, and set aside at room temperature.)
Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron. Bring to a gentle simmer. Add the potatoes and season with salt and pepper. Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs. Add the squid and cook for about 1 minute, or until opaque.
Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls. Quickly bring the clam juice mixture to a gentle simmer. Ladle over the seafood. Sprinkle with tomato. Serve immediately.

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