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Shrimp-Ball Soup with Roasted Pepper and Tomato
servings
Ingredients
  1. 8 oz Shrimp well chilled, peeled and deveined
  2. 1/4 small Onion very finely chopped
  3. 1/4 medium Tomato ripe, cored, seeded and finely chopped
  4. 1 large Egg Yolks
  5. 2 tbsp Flour, All-purpose
  6. 1/2 tsp Dried Oregano
  7. 1/2 tsp Salt generous
  8. 1 tbsp Vegetable Oil
  9. 1 small Onion finely chopped
  10. 1 medium Poblano Pepper fresh, roasted and peeled (page 337), seeded and sliced into thin strips 1 inch long
  11. 1 medium Tomato roasted or boiled (page 352), cored, peeled and roughly chopped (or 7.5 oz can tomatoes, well drained and roughly chopped)
  12. 4 1/2 cups Fish Broth page 62
  13. 3/4 tsp Salt
  14. 1/4 cups Cilantro roughly chopped
  15. 1 1/2 medium Lime quartered
Steps
  1. 1 THE SHRIMP MIXTURE: Chop shrimp finely (by hand to a coarse-textured paste or in a meat grinder, with fine plate, or in a food processor to coarse puree). Add the onion, tomato, egg yolk, flour, oregano and salt, and mix thoroughly. Cover and refrigerate until you\'re ready to finish the soup.
  2. 2 THE BROTH: In a large saucepan, heat the oil over medium. Add the onion and fry until just browning, about 7 minutes.
  3. 3 Add the chile strips and tomato and fry for 3 or 4 minutes longer to reduce the liquid a little.
  4. 4 Stir in the broth, bring to a boil, cover and simmer 15 minutes over medium-low heat to blend the flavors, Season with salt.
  5. 5 FINISHING THE SOUP: Fifteen minutes before serving, poach the shrimp in the gently simmering broth: Drop in rounded tablespoons of the shrimp mixture, simmer gently for 8 to 10 minutes, then remove from the fire.
  6. 6 Ladle the soup into bowls and sprinkle with the chopped cilantro. Serve with the lime wedges on the side.