Shrimp-Ball Soup with Roasted Pepper and Tomato Recipe

Shrimp-Ball Soup with Roasted Pepper and Tomato Recipe

  • 8 ounces shrimp, well chilled
  • ¼ small onion, very finely chopped
  • 14 ripe, medium-large tomatoes, cored, seeded and finely chopped
  • 1 large egg yolk
  • 2 tablespoons flour
  • ½ teaspoon dried oregano
  • A generous ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 1 medium fresh chile poblano, roasted and peeled, seeded and sliced into thin strips 1 inch long
  • 1 ripe, medium-small tomato, roasted or boiled , cored, peeled and roughly chopped OR ½ 15-ounce can tomatoes, well drained and roughly chopped
  • About 4½ cups (½ recipe) fish broth
  • Salt, about ¾ teaspoon
  • ¼ cup loosely packed, roughly chopped fresh coriander (cilantro)
  • 1 to 2 limes, quartered
  1. The shrimp mixture: Peel the shrimp and devein them by running a knife down the back to expose the dark intestinal track and scraping it out. Chop them finely: To chop by hand, use a large, sharp knife to cut the shrimp in small bits, then rock and chop, working the knife back and forth for several minutes, until the shrimp forms a coarse-textured paste. For machine chopping, either run the shrimp through the meat grinder fitted with the fine plate or use a food processor to chop the shrimp into a coarse puree (do it in two lots, pulsing 4 to 5 times for each lot). Place the shrimp in a mixing bowl.
  2. Add the onion, tomato, egg yolk, flour, oregano and salt, and mix thoroughly. Cover and refrigerate until you’re ready to finish the soup.
  3. The broth: In a large saucepan, heat the oil over medium. Add the onion and fry until just browning, about 7 minutes. Add the chile strips and tomato and fry for 3 or 4 minutes longer to reduce the liquid a little.
  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. 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. Ladle the soup into bowls and sprinkle with the chopped coriander. Serve with the lime wedges on the side.
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