Chupe de Camarones
| Serves | 24 |
|---|---|
| Ingredients | Seafood, Potatoes, Eggs, Vegetables, Rice, Dairy |
| Day Part | Dinner, Lunch |
| Menu Part | Soup |
| Cuisine Type | Latin |
Source: United States Potato Board (and photo)
Soups are a low-risk entry point for diners to begin exploration of more authentic Latin preparations. Chef Van Aken combines familiar ingredients, such as corn, potatoes and shrimp, with assertive seasoning like Scotch bonnet chilies to create this item. The soup is ladled over a poached egg to give it a sense of adventure.
Ingredients
Seafood Preparation:
3 lb. firm white fish fillets (such as sea bass, tilapia or cod), cut into 2-oz. portions
Salt and black pepper, to taste
All-purpose flour, as needed
1/2 cup olive oil
3 tbsp. butter
3 lb. peeled and deveined shrimp
1/2 cup chopped fresh basil leaves
24 poached eggs
Soup Base:
1/4 cup olive oil
2 tbsp. sliced garlic cloves
1 to 2 tsp. minced Scotch bonnet or habanero chilies, seeded
12 oz. finely chopped onions (2 cups)
1 lb. tomatoes, peeled, seeded and chopped
Salt and black pepper, to taste
3 lb. white potatoes, diced 1/2-in.
8 oz. long-grain rice
1 gal. chicken stock
14 oz. corn kernels (2 cups)
1 pt. heavy cream
Steps
- Season fish with salt and pepper. Dredge with flour, shaking off excess.
- In sauté pan, heat oil and butter. Sear fish on both sides until golden; drain on paper towels. Cover; chill until service.
- Prepare Soup Base: In large soup pot, heat oil over medium-high heat. Saute garlic and chiles in hot oil 30 sec. Add onion; sauté until tender, about 3 min. Add tomatoes, salt and pepper; sauté 3 min. more. Add potatoes, rice and chicken stock; bring to a boil.
- Reduce heat; cover and simmer until rice is cooked, about 15 min. Stir in corn and cream; remove from heat. Cover and chill until service.
- To order, per serving: In small saucepan, combine 1 cup Soup Base, 1 piece fish, 2 oz. shrimp and 1 tsp. basil; bring to a simmer. Place 1 poached egg in shallow soup bowl; ladle soup over egg. Serve immediately.