- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2013/02/10/shellfish-soup/
- Soup Ingredients:
- Leftover Shells from 1 shellfish dinner, 1 Carrot (peeled and cut into a few pieces), 1 Parsnip (peeled and cut into a few pieces), 2 small Fennel bulbs (rinsed and cut into pieces), 2 Onions (peeled and cut into a few pieces), 5 tbsp Tomato Paste, 5 tbsp Extra Virgin Olive Oil, 50 fl oz (1.5 L) Water, 2 Bay Leaves, 2 tbsp Fish Sauce, or to taste, 1 can Coconut Milk
- Toppings Ingredients (optional):
- 8-16 Scallops, 5 tbsp Extra Virgin Olive Oil, 3 cloves of Garlic (minced), 3.5 oz (100 g) Bacon (cut in small pieces)
If you’re making the toppings, start by mixing the olive oil and minced garlic and add the scallops to let marinate. Then fry the bacon crispy and set aside.
Put all the ingredients for the soup, except the water, fish sauce and coconut milk, in a large pot over high heat and fry for a few minutes while stirring.
Pour over the water, lower the heat to medium, and let simmer for 30 minutes. (Note: this step will make your kitchen smell quite nasty, but don’t worry…it’s supposed to and the flavor of the soup will make up for it, I promise!)
When the 30 minutes have passed, strain the stock into a separate pot (should give you about 3.5 cup (8 dl) stock), and reduce over high heat to about 2 cups (0.5 dl).
Turn off the heat, stir in the fish sauce and the coconut milk, and allow to get hot without boiling.
Heat up a frying pan (hot!) and quickly sear the marinated scallops (60-90 seconds on one side, then 30 seconds on the other).
Place 2-4 scallops in a bowl, pour the soup over them, then sprinkle the bacon on top.
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