VeraBlue
Head Mistress
4C fish stock
2# shrimp, shelled, chopped to 1/2 inch pieces
4 ears of corn, kernels cut off, cobs and kernels reserved
2 basil sprigs, leaves chiffonade, stems reserved
2T butter
1/4# bacon, cut into 1/2 inch pieces
1 large onion, 1/2inch dice
4 garlic cloves, smashed
1 celery stalk, 1/4 inch dice
2 carrots, peeled and 1/4 inch dice
S&P
1# potatoes, peeled 1/2 inch chunk
1 bay leaf
red pepper flakes to taste
28oz can chopped tomatoes, juice reserved
1/2 fennel bulb, 1/4 inch dice
Method
Bring fish stock (or use clam juice) to a boil with the shrimp shells, corn cobs and basil stems. Simmer 20 mins.
In a larger pot on medium fire, melt butter and stir fry the bacon. Remove the bacon when it's crisp, use a slotted spoon. Fry the onion, garlic, celery, fennel and carrots in teh hot fat until soft, 10 minutes. Taste for salt, season accordingly.
Strain the broth into the pot. Add teh corn kernels, potatoes bay leaf and a pinch of red pepper. Bring to a boil and then cover. Reduce the flame to low and simmer for 10 minutes.
Add the shrimp, give a good stir and taste for seasonings. Ladle into bowls and garnish with basil chiffonade and bacon.
We put chunks of ciabatta bread in the bowl, ladling the soup on top.
In my unbiased opinion, Lou rocks!
2# shrimp, shelled, chopped to 1/2 inch pieces
4 ears of corn, kernels cut off, cobs and kernels reserved
2 basil sprigs, leaves chiffonade, stems reserved
2T butter
1/4# bacon, cut into 1/2 inch pieces
1 large onion, 1/2inch dice
4 garlic cloves, smashed
1 celery stalk, 1/4 inch dice
2 carrots, peeled and 1/4 inch dice
S&P
1# potatoes, peeled 1/2 inch chunk
1 bay leaf
red pepper flakes to taste
28oz can chopped tomatoes, juice reserved
1/2 fennel bulb, 1/4 inch dice
Method
Bring fish stock (or use clam juice) to a boil with the shrimp shells, corn cobs and basil stems. Simmer 20 mins.
In a larger pot on medium fire, melt butter and stir fry the bacon. Remove the bacon when it's crisp, use a slotted spoon. Fry the onion, garlic, celery, fennel and carrots in teh hot fat until soft, 10 minutes. Taste for salt, season accordingly.
Strain the broth into the pot. Add teh corn kernels, potatoes bay leaf and a pinch of red pepper. Bring to a boil and then cover. Reduce the flame to low and simmer for 10 minutes.
Add the shrimp, give a good stir and taste for seasonings. Ladle into bowls and garnish with basil chiffonade and bacon.
We put chunks of ciabatta bread in the bowl, ladling the soup on top.
In my unbiased opinion, Lou rocks!
