Japanese-style fish soup with cockles and prawns
From time to time, I go to a Japanese shop in the area around the rue Sainte Anne in Paris, where there are many Japanese restaurants and travel agents. I stock up on some instant soups, seaweed, sesame, yuzu and dashi – a yellow soy paste.
On the outdoor market in our village, the fishmonger had cockles, live prawns and cheek of cod. I combined this into a very nice and healthy soup. Freshly cooked prawns have a much better taste than pre-cooked prawns.
- One tablespoon of dashi
- One sachet of bonito stock
- One leek
- Three cheeks of cod
- 200 grams of prawns
- 200 grams of cockles
- Tapioca “pearls”
- Japanese pepper with seaweed
- White pepper
- Some coriander leaves
- Bring one litre of water to the boil, add a tablespoon of dashi and mix.
- Cook until you have an even yellow liquid.
- Add the fish stock and cook and mix for a few minutes
- Add the tapioca (called ‘Pearls of Japan’ in French) and cook for 20 minutes until the tapioca has turned into small transparent balls.
- Slice the cod and put the cockles in a small pan with a little bit of water. Heat for 5 minutes, drain above the soup liquid and let them cool.
- Slice a leek.
- Add the cod to the soup and cook for 15 minutes.
- Add the leek and cook for another 15 minutes.
- Take the cockles from their shells.
- Put some olive oil in a skillet, heat and add the prawns. Stir-fry until they are pink, set aside on paper towels to remove the oil. Let them cool down and shell the prawns.
- Wash and dry the coriander and cut it up.
- Add the cockles and prawns to the soup and stir.
- Add the Japanese pepper and stir.
- Heat until warm and add some twists of the white pepper mill and sprinkle coriander over the soup. Present.
Optional – you could add raw oyster to the soup, some soy sauce or hot sauce, spring onion, peas.