Tuesday, July 21, 2015

Smelt and Shrimp fish soup

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on May 24, 2014

Ingredients:
  • 1/2 lb wild caught smelt...
  • 1/2 lb Argentinian pink shrimp
  • 4 med red potatoes
  • 1/2 yellow onion
  • 2 teaspoons habanero paste
  • Old bay seasoning, 3 bay leaves, salt
  • 1 container GF Medford veggie stock/broth
  • 1 cup cooked rice
 
Instructions:
  • Cook the onions in the old bay, salt, and habenaro paste with some oil.
  • Once onions translucent put in the shrimp shells and stock and cook for 30 minutes to make the stock.
  • Take out the shells and put in the potatoes cubed.
  • Cook for 10 -20 minutes until potatoes almost done.
  • Add the cleaned shrimp and smelt and cook for 10 minutes.
  • Pour over some rice prepared ahead of time and enjoy.