Brad & Matty Matheson (The Bear) Make Seafood Soup!! | Makin' It! | Brad Leone

Let's cook this bounty! The day after ‪@mattymatheson‬ and I went Spearfishing we're back at my house to cook up our catch. And we're makin' Seafood Soup!

Check out the Local Legends Episode to see us huntin' and gatherin' these fresh local ocean ingredients:    • Brad & Matty Matheson (The Bear) Go S...  

Thanks to Local Legend Charlie Nutting ‪@CharlieLikesWater‬ and Crew for lubing us up, showing us how to catch some fish, and most importantly, getting Matty and I home safe so we can make some soup with you!

🦞 STEP #1: Crustacean Station
Steam crustaceans in a double boiler for 7-14 minutes depending on total pounds — or until lobster tails curl
Check out this handy chart for optimal timing & technique: https://www.mainelobsternow.com/cooki...

🦞 STEP #2: Fish Head Tea (Soup Broth)
Simmer the Seafood discards & veg to make a light stock
Tip: Cut the gills out before adding the fish racks for better taste and color

🦞 STEP #3: Acid Bomb Soup Topper Drizzle Garnish Dank Dank
Baby tomatoes
Garlic
Shallots
Rosemary
Shrooms
Crab tomalley!!!

🦞 STEP #4: Soup Base Mirepoix
A "mirepoix" or "sofrito" -- a mixture of sautéed diced vegetables in fat to create the base of our soup
Leeks
Green onion
Soupy
Bacon
Onion
Pep
Tomato paste

🦞 STEP 5:
Strain your broth
🦞 STEP 6:
Add your broth & freggy to your base
🦞 STEP 7:
Pick your seafood chunkers and lay em in your bowl
🦞 STEP 8:
Pour your broth on top
🦞 STEP 9:
Drizzle your acid bomb
🦞 STEP 10:
Shove it right in your faces

INGREDIENTS:

Surf:
Scallops
Lobster
Jonah crab
Crab tomalley (insides of crab)
Cunner fish
Bacon
Soupy ( Rhode Island dried cured pork salami)

Turf:
Garlic
Tomatoes
Rosemary
Maitake mushrooms
Shiitake mushroom stems
Red onion
Scallions
Shallots
Leeks
Hot chilis

The rest:
Olive oil
Fregula pasta
Dulse seaweed
Vinegar (sauvignon blanc)
Lemon
Parmesan

Shot by: Ian Deveau & Hobson Feltus
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
Special Guest: Matty Matheson
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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
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Brad & Matty make Seafood Soup | Makin' it! | Brad Leone