1 1.5-2 lb slipper lobster- head cut in half, tail cut into pieces at joints
1 lb scorpion fish, cleaned, outer spines removed, de-boned cut into 2"x2" cubes (head and bones reserved)
1 lb red snapper, cleaned, de-boned cut into 2"x2" cubes (head and bones reserved)
1 lb pargo fish, cleaned, de-boned cut into 2"x2" cubes (head and bones reserved)
4 leeks, cleaned and chopped
3 onions, cut into large dice
2 carrots, peeled and sliced
3 ginger slices, washed and unpeeled
8 cloves, 4 minced 4 cloves garlic smashed
2 tbs black pepper corns
4 bay leaves
1 tsp paprika
1/2 cup coconut milk
1 tbs sambal
2 1/2 cups white wine like Verdelho or other fruity full bodied wine
2 tbs canola oil
3 egg yolks
1 cup extra virgin olive oil
10 large crostini of bread
kosher salt and pepper
1. Heat a 7-8 quart pot, add 2 tbs canola oil, when oil is hot add onions, carrots, ginger, 2 leeks, 4 cloves smashed garlic. Cook until they start to caramelize and get a little color, 2-3 minutes.
2. Add the 2 lobster head pieces and stir together. Add 2 cups white wine, fish bones and heads, black pepper corns, bay leaf and cover with water. Cover the pot and let boil for 15 minutes.
3. After 15 minutes strain the liquid into a large bowl and set aside. Remove fish and vegetables from the pot and wipe clean to remove any remaining bones. Return pot to the stove, add 2 tbs canola oil, 2 remaining leeks and sambal. Cook until soft 1-2 minutes. Season with salt and add 1/2 cup white wine.
4. Return saved liquid to the leek-sambal mixture, add the juice of 3 lemons, coconut milk and paprika, bring to a simmer. Add the pieces of fish and lobster tail into the simmering broth and cook for 5 minutes.
5. While broth is cooking, in a medium bowl, beat yolks well with a wire whisk until smooth. Gradually add oil in a thin stream, beating constantly until light and creamy. Add 4 cloves minced garlic, season with salt and pepper, set aside.
6. To serve ladle soup into bowl, garnish with a crostini with the garlic rouille spread on it.