Someone must have missed on the stock. No way you could duplicate with fish sauce. This soup is outstanding! Used 2 very large jalapenos-heat was pretty intense according to 4 diners but could not stop eating, full batch gone.
Creamy Garlic-Seafood Soup
Photo: Romulo Yanes; Styling: Deborah Williams
If served as an entrée, this is a special-occasion splurge, nutritionally. But you can serve a smaller portion as an appetizer, guilt-free.
Yield: 6 servings
More From Cooking Light
Amount per serving
- Calories: 305
- Fat: 19.8g
- Saturated fat: 9.2g
- Monounsaturated fat: 7.2g
- Polyunsaturated fat: 1.8g
- Protein: 25g
- Carbohydrate: 7.1g
- Fiber: 2g
- Cholesterol: 131mg
- Iron: 1.6mg
- Sodium: 528mg
- Calcium: 73mg
- 8 ounces medium shrimp, shells and tails intact
- Cooking spray
- 2 cups chopped onion
- 12 garlic cloves, crushed
- 2 jalapeño peppers, halved
- 1/4 cup dry white wine
- 6 cups water
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3/4 cup heavy whipping cream
- 1 teaspoon salt, divided
- 1/8 teaspoon saffron threads, crushed
- 1 pound black snapper fillets, cut into bite-sized pieces
- 3 tablespoons small cilantro leaves
- 1 avocado, peeled, seeded, and chopped
- 6 lime wedges
- 1. Peel and devein shrimp, reserving the shells.
- 2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add shrimp shells, onion, garlic, and peppers; sauté 3 minutes, stirring frequently. Add wine to pan; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Add 6 cups water; bring to a boil. Reduce heat, and simmer 40 minutes or until liquid is reduced to 3 cups; strain over a bowl. Discard solids. Wipe pan clean.
- 3. Melt butter in pan over medium-high heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add 1 cup shrimp broth, stirring constantly with a whisk. Stir in remaining 2 cups broth, cream, 1/2 teaspoon salt, and saffron; bring to a boil. Cook 5 minutes or until slightly thick, stirring occasionally. Sprinkle shrimp and fish evenly with remaining 1/2 teaspoon salt; add to pan. Reduce heat, and simmer 3 minutes or until shrimp are pink and fish flakes easily. Remove from heat. Ladle about 2/3 cup soup into each of 6 bowls; top each serving with 1 1/2 teaspoons cilantro and about 1 1/2 tablespoons avocado. Serve with lime wedges.
- Wine note: The ever-popular Santa Margherita Pinot Grigio from Italy, 2008 ($20), is a zesty, crisp white with notes of grapefruit and lime. With a kick of heat in your bowl, you want refreshment in your glass. This wine delivers with vibrant fruit and a clean finish. --Natalie MacLean
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews