Chowder with Shrimp, Crawfish, and Savoy Cabbage
Soups • European
Description
Chowder with shrimp, crawfish, and Savoy cabbage
Ingredients
- Star anise 2 pieces
- Shrimp 20 oz
- Crab sticks in brine 10 oz
- Cognac 5 fl oz
- Passata Tomato Sauce 0 oz
- Tarragon 0 oz
- Onion 1 head
- Celery stalk 2 pieces
- Leek 3 stalks
- Potato 20 oz
- White Cabbage 20 oz
- 10% cream 15 fl oz
- Garlic 6 cloves
- Olive Oil 5 fl oz
- Butter 5 oz
- Bacon 0 oz
- Fennel 1 piece
- Chicken Broth 0 qt
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sauté the small shrimp with heads in 30 ml of olive oil in a deep skillet, then add finely chopped onion, celery, tomato paste, garlic, and one stalk of leek, stirring and cooking for another two minutes. Add the brandy and let it evaporate completely, then add star anise, tarragon, and chicken broth, and simmer for thirty minutes. Blend until smooth, strain through a sieve, add 400 ml of cream, and cook for another twenty minutes over low heat. Season with salt and pepper.
Step 2
Meanwhile, boil the potatoes in salted water, drain, add 100 ml of cream, and mash until smooth.
Step 3
In a skillet, heat the butter along with the leftover olive oil and sauté the finely chopped smoked bacon for one minute. Add the thinly sliced remaining leek and finely shredded cabbage, and sauté for ten minutes, adding a little water or chicken broth as needed.
Step 4
Place a scoop of mashed potatoes on a plate, top it with savoy cabbage and leeks, then add the crayfish tails.
Step 5
Pour the shrimp soup over it.
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