Red Snapper and Star Fruit Soup
Published March 20, 1999
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
2 tablespoons vegetable oil
Shells from 2 ½ pounds medium shrimp (about 4 ½ cups)
2 shallots, peeled and sliced
1 2-inch piece ginger, sliced
2 cloves garlic, sliced
2 tomatoes, chopped
1 stalk lemongrass, bruised
2 whole Thai chili peppers, sliced
Kosher salt and freshly ground black pepper to taste
2 star fruits, very thinly sliced
1 pound red snapper fillets, very thinly sliced
1 lime, preferably key lime, halved
Cilantro leaves for garnish
Nutritional analysis per serving (6 servings)
12 grams carbs; 28 milligrams cholesterol; 167 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 468 milligrams sodium; 17 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy kettle, heat the oil over high heat and add the shrimp shells. Cook, tossing continually, for 2 minutes. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
- Step 2
Strain the broth, pressing down on the shells to extract as much liquid as possible. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
- Step 3
When ready to serve, bring the broth back to a simmer. Add the star fruits and red snapper. Lightly squeeze the lime over the soup and then drop it into the pot. Simmer for 2 minutes, or until the fish is just cooked through. Remove from the heat and serve immediately, garnished with cilantro leaves.
Private Notes