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Ingredients
3 large egg yolks
1 large egg
½ cup lemon juice
3 tbsp olive oil- 1 medium fennel bulb fronds reserved; bulb quartered, cored and thinly sliced
1 medium Onions thinly sliced
6 cloves garlic finely chopped- 1 lb small clams scrubbed; discard cracked shells and any open clam that does not close when tapped
1 lb shrimp peeled and deveined
1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
1 ½ cups water- 1 lb white fish fillets cut into roughly 4-inch pieces
¼ cup heavy cream
1 tsp black pepper- 2 tbsp chopped parsley or dill plus more to finish
- lemon wedges to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk the yolks, whole egg and lemon juice together in a heatproof bowl. Set beside the stove.
- Warm the oil in a wide pot over medium heat. Add the sliced fennel, onion and garlic. Cook, stirring, for 6–8 minutes, until softened.
- Add the clams, shrimp and salt. Stir gently for about 4 minutes, until the shrimp start to turn opaque. Pour in the measured water, bring to a boil, then reduce to a gentle simmer.
- Scoop out 3/4 cup hot broth for the base batch. Whisk it gradually into the egg mixture, then slowly stir the warmed egg mixture back into the pot.
- Lay the fish in the broth and add the cream and pepper. Cook over low heat until the egg-thickened liquid reaches 160°F, the fish and shrimp reach 145°F, and the clams have opened. Avoid a rolling boil. Discard clams that stay closed.
- Fold in the chopped herbs. Divide among bowls and finish with extra herbs, reserved fennel fronds and lemon wedges.
Notes
The base batch serves about 4–6; the serving control starts at 4.
Use a thermometer to check the broth and seafood separately. Gentle heat helps prevent the eggs from curdling.
