If served as an entrée, this is a special-occasion splurge, nutritionally. But you can serve a smaller portion as an appetizer, guilt-free.
8 ounces medium shrimp, shells and tails intact
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
How to Make It
Peel and devein shrimp, reserving the shells.
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.
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
It was delicious. I love love love this recipe. A little confusing with the shrimp shells but finally got the point.
Looks beautiful and very elegant it can be served as a full corse or just an appetizer in smaller porpotions. But overall very filling and very tasteful.
This was really good! I used coconut spray and the tails of the shrimp for the soup base and the soup was really good. The only thing that was missing was the avocado, which had been left on the counter at the grocery store. I will certainly make sure it makes it for the next batch.
The soup looked gorgeous in the bowl and had a wonderfully smooth texture. The lack of flavor was disappointing after so much of my preparation went into the broth. I could have achieved the same flavor and texture in only 10 minutes with fish sauce, cream and asian chili sauce. I will not make this again.
This recipe was right on time as I'm stuck at home due to the blizzard here in DC. I used cod and upped the amount of shrimp, simply delish! Learned something new about shrimp stock. Will make this recipe again.
I loved this soup! Making the seafood stock was a bit long but I enjoyed the process! Note: the onions can be coursely chopped since they will be strained out and discarded later - also, take the shells off the raw shrimp, set the raw shrimp aside w/the other fish, and just cook the shrimp shells w/the onion, jalapenos, etc. You will cook the raw shrimp and raw fish in the soup later. The recipe wasn't clear on that part.
I used codfish and it turned out wonderfully!!!
served w/sliced crusty bread it was delish - I only wish I had doubled the recipe!!! Will definitely make again!!!
I found this recipe to be slightly lacking in flavor. The texture was great.I used 1# cod along with the shrimp, and made it as directed. I wonder if using coconut milk in place of the cream would make it more flavorful... it had a nice bit of heat from the jalapenos. Will try again with some tweaks.
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.