Shellfish Soup With Cilantro
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Olive Oil1 cup
Carrot (chopped)1 cup
Leek (chopped)1 cup
Onion (chopped)1.5 cups
White Wine (dry)4.5 cups
Water170 g
Snow Pea (trimmed)1.25 cups
Green Onion (chopped)Directions:
1
Heat oil in heavy large Dutch oven over medium heat
2
Add shrimp shells; sauté 3 minutes
3
Add carrots, leeks and onion and sauté 5 minutes
4
Add wine; simmer 5 minutes
5
Add water, 3/4 bunch cilantro, vanilla and bay leaves
6
Cover; simmer over low heat 30 minutes
7
Strain stock into large saucepan
8
(Can be made 1 day ahead
9
Chill
10
) Bring stock to boil
11
Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute
12
Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes
13
Mix in 1/2 cup green onions
14
Ladle soup into bowls
15
Sprinkle with chopped cilantro
16
Heat oil in heavy large Dutch oven over medium heat
17
Add shrimp shells; sauté 3 minutes
18
Add carrots, leeks and onion and sauté 5 minutes
19
Add wine; simmer 5 minutes
20
Add water, 3/4 bunch cilantro, vanilla and bay leaves
21
Cover; simmer over low heat 30 minutes
22
Strain stock into large saucepan
23
(Can be made 1 day ahead
24
Chill
25
) Bring stock to boil
26
Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute
27
Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes
28
Mix in 1/2 cup green onions
29
Ladle soup into bowls
30
Sprinkle with chopped cilantro