The Hirshon Breton Cotriade Soup

Ingredients

• 1 1/8 pounds shrimp with heads, cut in ½ lengthwise
• 1 carrot
• 1 onion preferably a Roscoff varietal from Brittany
• 1/2 leek
• 1 celery stalk leafy
• 6 cloves garlic
• 1 thyme branch of
• 1 bay leaf
• 20 olive oil cl of
• 40 white wine cl of
• salt
• pepper
• 2 ounces salt pork rind removed
• 2 pounds small red potatoes peeled, quartered
• 64 shrimp stock
• 1 sprig parsley chervil, oregano, tarragon and thyme + 1 bay leaf
• 2 onions medium, preferably Roscoff
• 7 ounces monkfish fillets skin removed
• 7 ounces cod fillets skin removed
• 7 ounces mullet fillet of bar or rock, skin removed
• 7 ounces turbot skin removed
• 8 sea scallops dry pack, cut into coins
• 1 lobster tail cold water, removed from the shell and cut into coins
• chervil minced, (preferred) or parsley
• 1/2 cup clarified butter
• 8 slices sourdough
• 1 garlic clove

Nutrition

• Calories : 1840 calories
• Carbohydrate : 125 grams
• Cholesterol : 350 milligrams
• Fat : 113 grams
• Fiber : 10 grams
• Protein : 85 grams
• SaturatedFat : 29 grams
• Sodium : 2380 milligrams
• Sugar : 11 grams