Fish Soup with Coconut Milk, Leek and Raw Seafood

Method

1. Heat extra virgin olive oil in a pan, add the clams, cover and cook until they open. Shell the clams and reserve the liquid. Repeat with the mussels.
2. Separate the leek: green part for the soup base, white part for the fried garnish. Finely chop the green part; cut the white part into very thin julienne strips.
3. In a pot, heat oil and sauté the chopped green leek until soft. Deglaze with the reserved clam and mussel water.
4. Add coconut milk, lime zest and a squeeze of lime juice. Simmer gently for a few minutes.
5. Dissolve a little kuzu starch (or cornstarch) in cold water, stir into the soup and bring to a boil to thicken. Blend until smooth. Adjust consistency with water if needed.
6. Fry the julienned white leek in hot seed oil until golden and crispy. Drain on paper towels.
7. Cut the heart of palm into half-moons or cubes.
8. Cut the cod, amberjack and shrimp into bite-sized cubes.
9. In a serving bowl, combine the raw fish cubes, mussels, clams, heart of palm, and a little of the reserved shellfish liquid. Season with salt and a drizzle of extra virgin olive oil.
10. Reheat the blended soup and pour it hot over the fish mixture so the heat slightly cooks the fish.
11. Garnish with a drizzle of parsley oil and a pile of fried leek chiffonade. Serve immediately.