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by Leif Mannerström
This recipe will teach you how to make a reduced stock with shrimp shells. (Never throw them away, or I'll report you!) This is a relatively simple recipe.
I've said it before and I'll say it again: this soup always turns out well. Remember to serve it piping hot. A well-made shellfish soup always goes down well, and your "stock" will rise accordingly.
Serves 4


• 1 1/3 lb (600 g) fresh shrimp
• 2 tbsp (30 mL) olive oil
• 1 onion, finely chopped
• 1 piece of fresh fennel, finely diced (about 3½ tbsp or 50 g)
• 1 tsp (5 mL) tomato puree
• 2½ c (600 mL) fish stock (you may use stock cubes if you like)
• 1/2 c (l20 mL) dry white wine
• 1¼ c (300 mL) whipping cream
• a little brandy (optional)
• salt and fresh-ground pepper to taste

Garnish: 1 bunch of dill, minced


Peel the shrimp, saving the shells.

Store the shrimp in a cool place for the time being.

Fry the shells in oil in a saucepan for a minute or so.

Add onion, fennel and tomato puree.

Fry for a couple more minutes.

Add the fish stock and wine, simmer everything for 10 to 12 minutes.


Return the stock to a saucepan.

Pour in the cream and cook for about 10 minutes.

Season to taste, perhaps also adding a dash of brandy.

Arrange the shrimp nicely and garnish with dill.

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