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| Fish Soup with Crayfish Ravioli |
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| SERVES 4
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
FOR THE RAVIOLI:3/4 cup flour 1/4 tsp. white wine vinegar1 tbsp. vegetable oil12 cooked crayfish tails, removed from shell (or 1/2 lb. lobster meat cut into 12 pieces)
FOR THE SOUP:2 tbsp. extra-virgin olive oil2 medium yellow onions, peeled and chopped3 medium leeks, white parts only, 2 chopped, 1 julienned4 cloves garlic, peeled and crushed3/4 cup dry white wine8 fresh or canned plum tomatoes, quartered1 medium bulb fennel, trimmed and chopped1/4 tsp. cayenne pepper1 tsp. fennel seeds1 piece star anisePinch saffron, crumbled1 tsp. dried thyme1 bay leaf8 cups fish stockSalt and freshly ground black pepper1 small carrot, peeled and julienned1 stalk celery, trimmed and julienned4 tbsp. chopped fresh basil
1. Mix flour, vinegar, and vegetable oil together in a bowl. Add enough water, about 3 tbsp., so that dough holds together. Knead dough on a floured work surface until smooth, 7–10 minutes. Divide dough in half, cover with plastic wrap, and refrigerate for 30 minutes.
2. Using a pasta maker, roll dough into two thin sheets. Lay one sheet on a floured work surface. Brush with water. Place crayfish tails on pasta at 3'' intervals, allowing a 1'' border. Lay second sheet of pasta over first. Trace around crayfish with your fingers, pressing gently to force out air and seal ravioli. Cut ravioli with a 2'' round cutter. Transfer to a cookie sheet lined with wax paper. Cover with a damp towel.
3. For the soup, heat 1 tbsp. olive oil in a large pot over medium-low heat. Add onions, chopped leeks, and garlic. Cook until leeks are soft, 5–7 minutes. Increase heat to medium, add 1/2 cup wine, and cook until reduced by half, 5–7 minutes. Stir in tomatoes, fennel, cayenne, fennel seeds, star anise, saffron, thyme, and bay leaf. Cook, stirring occasionally, for 5 minutes more. Add stock and simmer for 40 minutes. Strain, season with salt and pepper, and keep warm.
4. Heat remaining oil in a small skillet over medium-high heat. Add carrots, and cook, stirring, for 2 minutes, then add julienned leeks and celery. Season with salt, and cook, stirring, for 2 minutes more. Add remaining wine and 1/4 cup of water. Simmer until liquid has evaporated and vegetables are tender, about 5 minutes. Keep warm.
5. To assemble, cook ravioli in a pot of boiling salted water until they float, 3 minutes. Drain. Divide ravioli and julienned vegetables between 4 soup bowls. Ladle hot soup over ravioli. Garnish with chopped basil.
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This recipe was first published in Saveur in Issue #17
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