Whitefish and Shrimp Soup with Tomato, Basil, and Leek

8 03 2012

Feelers! Forever!

Robust, wholesome, herbaceous and piquant and acidic, even texturally compelling. Boldly serve this one with a glass of red (my selection). Sucking out the shrimp brains is optional but awesome.

Whitefish and Shrimp Soup with Tomato, Basil, and Leek

In:
big splash good olive oil

Simmer over very low heat:
1 leek, chopped (D. Lebovitz on how to clean and prep the beasties)
3-4 cloves sliced garlic
several healthy shakes red pepper flakes, or dried chilis of some variety (optional, I suppose)
big handful fresh basil leaves, chopped roughly, plus a bit slivered for garnish
S&P to taste

Add and simmer a spell:
1 can tomatoes in whatever form (although I recently read that buying them enteros is much better as the cut up ones likely come from those damaged in the factory. Er, farm. … someone’s been reading The Omnivore’s Dilemma.)
1/2 – 1c stock of whatever variety. I’ve used veggie and seafood. Add more or less depending on consistency desired
zest of half a lemon

4 minutes before ready to munch, add:
a variety of seafood: I’ve previously used some combination of one small pescadilla (took it off the bones, tossed bones -and head!- in to bubble with the liquids), several uncooked shell-on langostinos/gambas, a few mussels, and a scant handful teeny clams. Squid would be lovely here. Seafood cooks very quickly; don’t be tempted to overdo it!

Garnish with basil slivers and serve with crusty bread or rice – I used brown jasmine.


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2 responses

8 03 2012
linda

Once again, this looks amazing! However, without a fish-monger it might not be the same.

8 03 2012
G'pa

I agree, that looks awesome. Somewhat like bouilibaise. I think I might have to try my version of this great looking dish

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