Shellfish Soup

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Ok…so last week we made Garlic & Parsley Baked Langoustines, and as I said…this week we’re making soup using the leftover shells.
Don’t worry if you haven’t got Langoustine shells available, you can just replace them with shrimp shells, lobster shells, crab shells etc., and you’ll still have an awesome soup!
This is a great way to turn waste into something really delicious, and here’s what you need and how to do it:

Ingredients, Soup:
(Serves 4)

• Leftover Shells from 1 shellfish dinner.
• 1 Carrot, peeled and cut into a few pieces.
• 1 Parsnip, peeled and cut into a few pieces.
• 2 small Fennel bulbs, rinsed and cut into pieces.
• 2 Onions, peeled and cut into a few pieces.
• 5 tbsp Tomato Paste.
• 5 tbsp Extra Virgin Olive Oil.
• 50 fl oz (1.5 L) Water.
• 2 Bay Leaves.
• 2 tbsp Fish Sauce, or to taste.
• 1 can Coconut Milk.

Ingredients, Toppings (optional):
• 8-16 Scallops.
• 5 tbsp Extra Virgin Olive Oil.
• 3 cloves of Garlic, minced.
• 3.5 oz (100 g) Bacon, cut in small pieces.

How To:
If you’re making the toppings, start by mixing the olive oil and minced garlic and add the scallops to let marinate.
Then fry the bacon crispy and set aside.

Put all the ingredients for the soup, except the water, fish sauce and coconut milk, in a large pot over high heat and fry for a few minutes while stirring.

Pour over the water, lower the heat to medium, and let simmer for 30 minutes.
(Note: this step will make your kitchen smell quite nasty, but don’t worry…it’s supposed to and the flavor of the soup will make up for it, I promise!)

When the 30 minutes have passed, strain the stock into a separate pot (should give you about 3.5 cup (8 dl) stock), and reduce over high heat to about 2 cups (0.5 dl).

Turn off the heat, stir in the fish sauce and the coconut milk, and allow to get hot without boiling.

Heat up a frying pan (hot!) and quickly sear the marinated scallops (60-90 seconds on one side, then 30 seconds on the other).

Place 2-4 scallops in a bowl, pour the soup over them, then sprinkle the bacon on top.

There you go, a rather simple but very flavorful, delicious, shellfish soup!

2 thoughts on “Shellfish Soup

  1. Pingback: CFSR WOD 2.20.2013 « CrossFit San Ramon

  2. Pingback: Garlic & Parsley Baked Langoustines | Strictly Paleo…ish!

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