Lunchbreak: Seven Lions chef Chris Curren makes Loup de Mer

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chris Curren

Seven Lions
130 S. Michigan Avenue
(312) 880-0130


Loup De Mer with P.E.I. mussels, spicy tomato broth

 4 ea. 7 oz filets of Loup de Mer fish

Acqua Pazzo (sauce)

1 cup onion, chopped

½ cup carrots, chopped

½ cup celery, chopped

4 cups tomato juice

1 tsp red pepper flakes

1 Tbs oil

1 Tbs garlic, minced

2 sprigs of thyme

1 sprig of rosemary

1/2 cup white wine


Melted Leeks

2 ea. leeks , julienne

1 Tbs butter

1 Tbs blended oil


Confit Potatoes

2 lbs Marble potatoes, rounds 1/4"

to cover duck fat

2 sprigs thyme

1 clove garlic, smashed



Acqua Pazzo - In a stock pot sweat onions, carrots, celery over medium low heat with 2 sprigs of thyme, 1 sprig of rosemary and 1 tsp red pepper flakes and garlic.

Add 1/2 cup of white wine and let reduce by half. Add tomato juice and let steep for 30 minutes. Season with salt and pepper.


Leeks – combine ingredients in a pot and sweat on very low heat about 30 minutes.


Confit Potatoes – combine ingredients in a roasting dish and roast in 350 degree oven for about 45 minutes.


To Finish:

In a very hot saute pan, sear the skin side of the fish, and press down so that the skin touches the pans surface. Cook on the stove for 4 minutes and then place in a 350 degree oven for 5 minutes. Pull fish out of the oven and turn over. Add 1 tbsp of butter and baste the fish.

For the mussels - sear about 6-8 mussels in a hot saute pan with potatoes and some chopped rendered bacon. When the mussels open add acqua pazzo and season with salt and pepper.

Place mussels and broth in a bowl and top with fish. Top with some shaved fennel or fennel fronds if you’d like.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.