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Sunday, October 16, 2011

Red Snapper and Shrimp Soup

For day #16 of Soup Month we bring together two of my favorite foods, Gulf Red Snapper and Shrimp.  I wanted to create a light soup that would complement each ingredient without masking the flavors but to do that I would need a flavorful clear base for the soup.  I'm not a fan of tomatoes with seafood; for some reason tomatoes with fish or shrimp just doesn't seem to work for me.  This brought me back to my favorite standby, White Wine and Herb Broth.  With the addition of a healthy portion of garlic and a pinch of saffron, this soup delivered a flavorful, light and elegant taste.  Even better, it was very quick to prepare.  We added some baked clam shells as a side but the soup would also be delicious spooned over Jasmine Rice.  Enjoy!

2 - 3 tsp  Minced Garlic
1 medium  Red Bell Pepper, finely diced
1 small  Onion, finely diced
3 cups College Inn White Wine and Herb Broth
1/2 tsp  Crushed Red Pepper Flakes
1/8 tsp  Saffron Threads, crushed
1 lb  Red Snapper, cut into 2-inch chunks (can also use cod or halibut or any solid fish)
1 lb  Medium Shrimp (31-40 size), shelled and deveined
1 tsp  Salt
1/2 tsp  Black Pepper
Cooked Jasmine Rice (optional)

Heat the olive oil in a large saucepan.  Add the garlic, pepper and onion, cover and cook over medium heat until softened, about 8 minutes.

Add the broth, red pepper and saffron, cover and simmer for 5 minutes.

Add the fish and shrimp, cover and simmer just until cooked through, about 5-7 minutes.  Serve in soup bowls alsone or spoon over a serving of jasmine rice.  Serves about 6.

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