Shrimp in Tomato Saffron Broth, a lightened up version of bouillabaisse, is perfectly suited for an elegant first course soup.
Shrimp in Tomato Saffron Broth
By Sue Lau | Palatable Pastime
Shrimp in Tomato Saffron Broth is my recipe of the day with the blogging group Soup Swappers. Each month one of our members “hosts” and tasks us with preparing a new and delicious soup or stew recipe on a common theme.
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This month, Wendy has asked us to prepare an elegant first course soup. I imagine as a spectacular opener for your holiday dinner.
Well, seafood soups are always spectacular to me. Bouillabaisse immediately came to mind, but obviously not a first course. It is so chock full of beautiful things like fish and shellfish. It would be the star of the meal rather than the opening salvo.
So I decided to slim it down to a limited ingredient list while keeping the spirit and the flavor we all love.
Soup Swappers
Elegant First Course Soups
- Sneha’s Recipe: Cheeseburger Soup for One
- A Day in the Life on the Farm: Creamy Leek Soup with Shoestring Potatoes
- Making Miracles: French Onion Potato Soup
- Karen’s Kitchen Stories: Leek and Celery Root Soup
- Pandemonium Noshery: Pear and Blue Cheese Soup
- Palatable Pastime: Shrimp in Tomato Saffron Broth
Shrimp in Tomato Saffron Broth
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Shrimp in Tomato Saffron Broth
Shrimp in Tomato Saffron Broth
Ingredients
- 3 ounces diced tasso ham
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 medium bulb fennel (diced)
- 1 teaspoon minced garlic
- 1/4 teaspoon dried thyme
- 1/2 teaspoon each salt and black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1/4 cup Pernod liqueur
- 4 cups shrimp stock or clam broth
- 1/4 teaspoon saffron threads (steeped in 1 cup boiling water)
- 2 tablespoons tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1 pound raw shrimp (peeled and deveined)
- 1 medium tomato (diced)
- 2 scallions (chopped)
- fennel fronds (optional garnish)
Instructions
- Saute the tasso, celery, onions, carrot, fennel, garlic, thyme. salt, and black pepper in the olive oil until tasso browns and vegetables soften.
- Deglaze pan with wine and Pernod, adding to pan off the heat and then returning to the stove.
- Cook several minutes then add the stock, saffron tea, tomato paste, and Worcestershire, stirring to incorporate tomato paste.
- Add shrimp, diced tomato and scallions, continuing to cook for several minutes until shrimp turn opaque and curl lightly.
- Serve garnished with fennel fronds if desired.
Notes
Nutrition
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This sounds so wonderful, and it definitely fits the theme!
This looks beautifully fresh and flavorful!
Perfect…combines the soup course and fish course into one. This soup is right up my alley and I think it will be making an appearance sometime during this 12 days of Christmas.