Shellfish Soup
A good way to use up leftover shellfish and fish. The types of shellfish are very flexible.
Servings: 6
Ingredients
- 2 tablespoons brown butter ghee
- ¾ cup onions diced
- 4 garlic cloves crushed
- 1 cup celery diced
- 12 ounces beer
- 3 shellfish stock cubes
- 3 chicken bone broth cubes
- ¼ cup dry sherry
- 2 tablespoons Better Than Bouillon Lobster Base
- ½ pound frozen mussels with shells
- ½ pound frozen clams with shells
- ½ pound peeled shrimp chopped
- ½ pound scallops
- 3/4 cup reserved liquid from sous vide scallops or 3 preserved lemon pieces
Instructions
- Brown the onions and garlic in brown butter ghee until slightly translucent. Add celery and cook for a minute. Add beer, stock cubes, sherry and Lobster base and cook until stock cubes are melted. Add mussels and clams and cook until opened. Add shrimp and stir in. Add scallops. Bring to a quick boil and serve.