Unmatched light shrimp and fish soup will bring a lot of pleasure to your household.

Summary

Ingredients

• Medium shrimp (unpeeled) – 230 g
• Odorless vegetable oil
• Onions (finely chopped) – 2 cups
• Garlic (crushed) – 12 cloves
• Saffron (crumbled) – 0.125 teaspoon
• Hot chili pepper (cut in half) – 2 pcs.
• Dry white wine – 0.25 cup
• Water – 6 glasses
• Butter – 1 tbsp
• Flour – 2 tbsp
• Fat culinary cream, unsweetened – 0.75 cup
• Salt – 1 teaspoon
• Fillet of sea bass (sliced) – 450 g
• Fresh cilantro leaves – 3 tbsp
• Avocado (finely chopped) – 1 pc.
• Lime wedges – 6 pcs.

How to make shrimp fish soup:

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Instructions

1. Peel the shrimp, but do not discard the shell.
2. Heat a large cast-iron pot (cauldron) over medium-high heat. Sprinkle a saucepan with vegetable oil, put the shells, garlic, onion, and pepper, cook, stirring occasionally, for 3 minutes. Add wine to the cauldron, cook until the liquid has completely evaporated, about 3 minutes. Then add 6 glasses of water, bring the mixture to a boil, reduce heat and cook for about 40 minutes (about 3 glasses of liquid should remain). Strain the broth, remove the rest. Wipe the pot with a paper towel.
3. Put the cauldron over medium-high heat, add butter, let it melt, and then add flour, and cook, stirring occasionally, for about 1 minute. Gradually, stirring with a whisk, add 1 glass of broth. Then pour in the remaining 2 cups of broth, cream, add 1/2 teaspoon of salt and saffron, bring the mixture to a boil. Cook, stirring occasionally until slightly thickened, about 5 minutes. Put shrimp and fish pieces in a saucepan, add 1/2 teaspoon of salt. Reduce heat and cook shrimp and fish soup for about 3 minutes, until seafood is done. Remove the pot from the stove.
4. Pour about 2/3 cups of soup into each of 6 serving bowls, and 1 1/2 teaspoons of cilantro, and 1 1/2 tablespoons of avocado into each bowl of fish soup with shrimp.

Enjoy your meal!