Shellfish Soup with Cilantro

This shellfish soup starts with something most people throw away: the shrimp shells. Sauteed in olive oil, then simmered with carrots, leeks, white wine, a split vanilla bean, and a whole bunch of cilantro, they produce a stock with remarkable depth. Strain it out, and you have a broth that tastes like it took all day.

The vanilla bean is the surprise ingredient. It adds a subtle, floral sweetness to the shellfish stock that rounds out the wine’s acidity without tasting like dessert. You won’t identify it in the finished soup, but you’d miss it if it wasn’t there.

Green beans, asparagus, and snow peas go into the strained broth for just one minute before the shrimp and halved scallops follow. Three more minutes and the shellfish are done. This is a soup where the vegetables should still snap and the seafood should still be tender, not a long simmer.

Pro Tips

• Save those shrimp shells every time you peel shrimp. Freeze them until you have enough. Shells are pure flavor and this recipe proves it.
• The stock can be made a day ahead and chilled. In fact, it tastes better the next day as the vanilla and cilantro flavors deepen.
• Don’t overcook the shellfish. Three minutes in simmering broth is all they need. Rubbery shrimp and scallops ruin the elegance of this soup.

Variations

• Add a splash of coconut milk to the strained stock for a Thai-inspired version.
• Swap snow peas for sugar snap peas for a sweeter, crunchier bite.
• Include mussels or littleneck clams added a minute before the shrimp for a more varied shellfish bowl.