Shellfish Soup with Cilantro
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Metric measurements
* Nutrition Facts
Ingredients
| 3 | tablespoons |
olive oil |
|
| 24 | large | shrimp | deveined, shells reserved |
| 1 | cup | carrots | chopped |
| 1 | cup | leeks | chopped |
| 1 | cup | onion | chopped |
| 1 1/2 | cups | white wine | dry* |
| 4 1/2 | cups | water | |
| 3/4 | bunch | cilantro | fresh* |
| 3/4 | each |
vanilla bean |
split lengthwise* |
| 2 | each | bay leaves | * |
| 6 | ounces | green beans | trimmed, cut in half |
| 6 | each | asparagus | trimmed, cut into 3 inch lengths* |
| 6 | ounces | snow pea pods | trimmed |
| 1 1/4 | cups | scallions, spring or green onions | chopped |
| 12 | each | sea scallops | cut horizontally in half* |
| 1 | x | cilantro | fresh, to taste* |
Directions
Heat oil in heavy large Dutch oven over medium heat.
Add shrimp shells; sauté 3 minutes.
Add carrots, leeks and onion and sauté 5 minutes.
Add wine; simmer 5 minutes.
Add water, 3/4 bunch cilantro, vanilla and bay leaves.
Cover; simmer over low heat 30 minutes.
Strain stock into large saucepan.
(Can be made 1 day ahead. Chill.)
Bring stock to boil.
Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute.
Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes.
Mix in 1/2 cup green onions.
Ladle soup into bowls.
Sprinkle with chopped cilantro.
First published: 1996-01-27 last updated: 2012-03-31
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