1 cup Celery, chopped (roughly 4 stalks)
6 cups Onion, chopped (roughly 6 medium onions)
1 cup Carrot, chopped
1/2 cup Fennel, chopped
2 tbsp Olive oil
5 tbsp. Butter
7 Garlic cloves, chopped
1/2 tsp. Cayenne pepper
1 1/2 tbsp. Paprika
1/2 tsp. Saffron
1 can tomato paste (156 mL)
1/3 cup Brandy (optional - can deglaze with white wine or stock)
1/2 tbsp. Sugar
6 sprigs Fresh thyme
1/3 bunch Parsley, chopped
2 3/4 cups Clam juice/nectar
4 cups Chicken stock
10 1/2 cups Shellfish stock
3 cups 35% Cream
Juice of 3-4 lemons
3-4 sprigs Fresh dill
1-2 tbsp. Cornstarch
1-2 tbsp. Water
Dice onions, celery, carrots & fennel
In a medium sized pot add your olive oil and butter bring up to medium heat. Add your diced vegetables and sauté about 10-15 mins. While that's being sautéed chop up your garlic and add it in.
Add your spices cayenne, paprika and saffron to the pot. Allow the essence to be released for about 5 mins while stirring occasionally. Then add your tomato paste and cook for another 5 min.
Deglaze the pot with your brandy (optional). Allow the brandy to reduce down for a few minutes to burn off the alcohol.
Add your sugar, thyme and parsley.
Add clam nectar and reduce liquid by half.
Add your shellfish stock and reduce by one third.
Add your cream and reduce by one quarter.
Make a cornstarch slurry and thicken, use 1:1 ration of cornstarch to water. If not thickened after 1 try, you can try again with another tbsp of the cornstarch/water slurry. It will naturally thicken a touch with the cream so you don't need too much.
For an extra step, blend in a blender to achieve a silky velvety smoother texture.
Garnish with @rockharbour lobster claws and tails, lemon juice and some fresh dill!