Shrimp and Fish Soup
Ingredients
- 500 grams medium-sized unpeeled shrimp
- 100 grams grouper fish fillet
- 2 tablespoons corn oil
- 2 tablespoons butter
- 1 large chopped onion
- 3 cloves crushed garlic
- 2 stalks sliced celery
- 3 tablespoons tomato paste
- 2 large tomatoes
- 4 cups water
- 2 bay leaves
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon crushed hot pepper
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/2 cup liquid cream
Garnish
- chopped parsley
Preparation
Set the wire rack in the center of the oven.
Preheat the oven to 180°C.
Prepare a shallow baking tray and peel the shrimp, placing the shells in the tray.
Bake the shrimp shells in the oven for 30 minutes.
In a food processor, add the roasted shrimp shells and blend at medium speed until very fine.
Cut the fish fillet into small cubes.
In a medium-sized pot, add the butter and onion, and stir with a wooden spoon until the onion softens.
Add the garlic and celery, and stir until the celery softens.
In a blender, combine the tomato paste, tomatoes, and water, and blend at medium speed until smooth.
To the onion and celery mixture, add the bay leaves, salt, pepper, paprika, and hot pepper, and stir for one minute.
Add the shrimp shells and stir for one minute, then add the tomato sauce and cook for 15 minutes on medium heat.
Strain the mixture through a fine sieve to remove the shrimp shells and obtain the broth, pressing the shells firmly to extract all the liquid.
Return the broth to the pot and heat on medium heat.
Bring the broth to a boil, then add the fish pieces and shrimp and cook for 10 minutes until the soup thickens.
In a small bowl, mix the cornstarch with a quarter cup of water until dissolved, then add to the soup and stir until it boils again.
Pour the soup into a deep serving bowl, drizzle with cream, and serve with lemon juice.
