Ingredients
- ½ cup Bonito flakes
- 30 grams Kombu
- 1 litre water
- 150 mL maple syrup
- 200 grams of double smoked bacon
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 lb. russet potatoes, peeled and diced
- 4 cloves of garlic, sliced
- 3 shallots, diced
- 2 cups 35% cooking cream
- 1 cup 3.25% milk
- ½ lb. Littleneck clams
- 3 lbs. Hake fish
- (Fresh local seafood found in Venice)
- Micro arugula
- Parsley
- Chervil
- Olive oil
Instructions
- Wipe away any dirt from the Kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the Kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
- Remove the Kombu from the water, and cut several lengthwise slits into the leaf. Return the Kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the Kombu to prevent the stock from becoming bitter.
- Stir the bonito flakes into the Kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
- In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
- Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
- Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
- Garnish with chervil, parsley and chives and a drizzle of olive oil