Lobster bisque

Lobster bisque
A rich and luxurious shellfish soup.

Ingredients
1 lobster, about 21⁄4lb (1kg) in total, cooked
3 tbsp butter
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1 leek, finely chopped
1⁄2 bulb fennel, finely chopped
1 bay leaf
1 sprig of tarragon
2 garlic cloves, crushed
21⁄2oz (75g) tomato purée
4 tomatoes, coarsely chopped
1⁄2 cup Cognac or brandy
2⁄3 cup dry white wine or vermouth
6 cups fish stock
1⁄2 cup heavy cream
salt and freshly ground black pepper pinch of cayenne pepper juice of 1⁄2 lemon
snipped chives, to garnish Split the lobster and remove the meat . Crack all the shells with the back of
a knife. Chop the shells into coarse pieces and put the meat into the refrigerator.
Melt the butter in a large pan over medium heat, add the vegetables, herbs, and garlic, and
cook for 10 minutes, or until softened, stirring occasionally. Add the lobster shells. Stir in the
tomato purée, tomatoes, Cognac, white wine, and stock. Bring to a boil and simmer for 1 hour.
Let cool slightly, then pulse-blend in a food processor until the shell breaks into very small
pieces. Push through a coarse sieve, then pass through a fine sieve. Return to the heat.
Bring to a boil, add the lobster meat and cream, then season, adding cayenne and
lemon. Serve in warmed bowls, with chives.The bisque can be made to the end of step 3 up
to 1 day in advance. Cover, and chill. Finish the recipe just before serving.

New England clam chowder

New England clam chowder
Clams must be cooked on the day of purchase,
so when you find great clams, make sure you
also have all the ingredients in your kitchen for
this fabulous soup.
Ingredients
13⁄4 (800g) clams, thoroughly washed
1 tbsp oil
4oz (115g) thick-cut bacon strips, diced
2 floury potatoes, such as Russet Burbank, peeled
and cut into chunks
1 onion, finely chopped
2 tbsp all-purpose flour
2 cups whole milk
salt and freshly ground black pepper
1⁄2 cup half-and-half
2 tbsp finely chopped flat-leaf parsley, to garnish
Discard any open clams, then shell the rest,
reserving the juices (see page 279). Add enough water to the juices to make 2 cups. Chop the
clams. Heat the oil in a large, heavy saucepan, and fry the bacon over medium heat for 5
minutes, or until crisp. Remove. Add the potatoes and onion and fry gently for 5 minutes.
Stir in the flour for 2 minutes, then add the clam juice and milk, and season.
Cover, reduce the heat, and simmer for 20 minutes, or until the potatoes are tender.
Add the clams and simmer, uncovered, for 5 minutes. Stir in the half-and-half and
reheat without boiling. Serve sprinkled with bacon and parsley, and provide saltines or
oyster crackers on the side.
Variation
Manhattan cod and mussel chowder Replace the clams with 21⁄4lb (1kg) mussels,
adding 1 cup of dry white wine to the juices before topping up with water. When adding the
potatoes, add 2 x 14oz (400g) cans tomatoes, 4 garlic cloves, finely chopped, and 1–2 tbsp
tomato purée. Use only half the flour and replace the milk with fish stock. Add 21⁄4lb (1kg)
cod fillets, cut into chunks, Sprinkle with thyme and serve with whole wheat bread.

Herring salad with potatoes and beets

Herring salad with potatoes and beets

Oil-rich and packed with omega 3, herrings
have a fairly short shelf life, so preserving
them is common.
Pickled herring, or pickled sprats, marinated
anchovies, or smoked mackerel
1lb (450g) salad potatoes, scrubbed
4 large beets, cooked, peeled, and diced
4 scallions, finely sliced
1lb (450g) cured or pickled herring, or rollmops,
cut into 2in (5cm) pieces (see page 297)
sprigs of dill, to serve
For the dressing
2⁄3 cup mayonnaise
1 tbsp creamed horseradish
lemon juice, to taste
1–2 tsp German or Dijon mustard
salt and freshly ground black pepper
Cook the potatoes in boiling water for about 15 minutes, or until tender, drain, and thickly
slice. Put into a bowl, and add the beets and scallions.
In a separate bowl, mix the mayonnaise, horseradish, lemon juice, and mustard to taste.
Season with salt and pepper. Add to the potato and beets and toss until well coated.
Divide the potato salad between 4 dishes and top with the herrings and dill to serve.
You can make the potato salad in advance, cover, and chill for 1–2 days. Bring to room
temperature before continuing.

Pad Thai

Pad Thai
Once you have gathered the ingredients, this dish comes together quickly
to create a fast weeknight supper.

12oz (350g) flat rice noodles
4 tbsp vegetable oil
2 tbsp chopped cilantro
1 small hot red chili, seeded and finely chopped
9oz (250g) large shrimp, peeled and deveined
4 shallots, finely chopped
4 large eggs, beaten
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp Thai fish sauce
2 tbsp fresh lime juice
9oz (250g) bean sprouts
4 scallions, white and green parts, sliced
1 cup unsalted roasted peanuts
1 lime cut into 4 wedges, to serve

Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chili. Immediately add the shrimp and stir-fry until the shrimp look opaque around
the edges, about 1 minute. Transfer to a plate. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and 1⁄2 cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve. Good with a fresh salad of bean sprouts and shredded carrot, tossed with lime juice.