Michel Richard'S Fish Soup With Flounder, Crayfish, And Squid

• 4 ounces small boiling (waxy) potatoes, peeled and cut into 1/2" cubes
• 1 cup clam juice
• 1/2 cup heavy cream
• 1/4 teaspoon saffron threads, crushed and dissolved in 2 tablespoons boiling water
• Salt and freshly ground black pepper to taste
• 8 ounces medium crayfish, peeled and deveined
• 1 pound flounder fillet, trimmed and cut into 1/3" strips
• 8 ounces squid, cleaned and cut into 1/2" slices
• 1 small tomato, peeled, seeded, and diced

1. Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife. (This can be prepared ahead, covered, and set aside at room temperature.)
2. Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron. Bring to a gentle simmer. Add the potatoes and season with salt and pepper. Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs. Add the squid and cook for about 1 minute, or until opaque.
3. Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls. Quickly bring the clam juice mixture to a gentle simmer. Ladle over the seafood. Sprinkle with tomato. Serve immediately.

boiling, clam juice, heavy cream, saffron threads, salt, crayfish, fillet, tomato

Taken from www.epicurious.com/recipes/food/views/michel-richards-fish-soup-with-flounder-crayfish-and-squid-51181610 (may not work)