Ingredients
1 3/4 pounds king-crab legs, shells removed and cut into 1/2-inch pieces
7 ounces enoki mushrooms, trimmed to one-inch lengths, including caps
Salt, to taste
4 pounds heads and bones of non-oily white fish, such as sole, flounder, snapper, or bass
1 medium onion, cut into chunks
1/2 head fennel, cut into chunks
2 carrots, scrubbed and cut into chunks
2 celery stalks, cut into chunks
2 tablespoons unsalted butter
10 stalks fresh lemongrass
1 cup sake
1 one-inch piece ginger, peeled and sliced thinly
5 sprigs flat-leaf parsley
5 sprigs fresh cilantro, stems and roots attached, plus more leaves for garnish
10 whole black peppercorns
Preparation
Have your fishmonger remove gills and any traces of blood from heads and wash bones, cut to fit in a 12-quart stockpot, thoroughly.
Place onion, fennel, carrots, and celery in a food processor; pulse until medium fine. Over medium heat, melt butter in stockpot. Add processed vegetables, and cook, stirring occasionally, until tender, 8 to 10 minutes.
Cut 6 stalks of lemongrass in half lengthwise; set aside. Remove and discard tough outer layers of remaining 4 stalks; cut into very thin slices crosswise, and set aside.
Add fish heads and bones to stockpot; raise heat to medium high. Cook, stirring occasionally, for 3 to 5 minutes. Add sake, ginger, reserved lemongrass stalks, parsley, cilantro, peppercorns, and 2 1/2 quarts water. Reduce heat to low, skim any scum that has risen to surface, and simmer 25 minutes. Remove from heat; let sit for 10 minutes. Pass through a strainer lined with a double layer of dampened cheesecloth; discard solids. Skim off fat.
Add the crabmeat, reserved lemongrass slices, and mushrooms; season with salt. Return soup to medium heat, and simmer 10 minutes. Pour soup into 12 very small vessels, such as sake cups. Garnish each with a cilantro leaf, and serve. Refill as necessary.
