Seafood Soup
Feb 23rd, 2008 by Dani
My planned Vietnamese crab and shrimp rice noodle soup totally morphed. It ended up being a seafood soup of a more French style served with a freshly baked loaf of semi-rye bread. It worked a treat. I’m very happy there is enough left for lunch tomorrow….if I bake another loaf of bread of course.
In case you were wondering, I was almost out of mayonnaise again so that’s what happened to the egg yolks.
French Style Seafood Soup
4 cups fish stock
1/2 cup small dried shrimp, soaked for 10 minutes in boiling water and drained
1/2 kg good quality marinara mix
170g tin white crabmeat
5 small roma tomatoes, diced
1 pak choy, thinly sliced
4 egg whites
handful red beans, shelled 
4 tablespoons cream
seasoning
Heat stock to a simmer. Add shrimp, marinara, crab, tomatoes and beans. Simmer for 15 minutes. Add pak choy, cream and seasoning and simmer gently for a further 3 minutes. Serve with fresh bread and butter.
In include a photo of the beans because I think cannellini beans are close to the prettiest vegetable in creation. Absolute works of art.
[…] for providing their favourite food. Triple bonus points for using up the last of the leftover soup which I dished up with a slotted spoon so as not to bring in too much broth and simply stirred […]
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