Alex Province’s Seafood Soup with Sherry Wine
Servings
4-6people
Servings
4-6people
Ingredients
Instructions
  1. To make a the broth, add the olive oil or butter to a heavy-bottom stock pot. Add finely chopped carrots and onions, celery, the shells, bacon, and a scoop of tomato paste. Sauté the ingredients for a few minutes and add a bay leaf (or two, if you like). Add the sweet sherry to loosen any brown bits from the bottom of the pot, and then add the water.
  2. Cover the pot and let the liquid gently simmer for about 30-45 minutes. Stir it, taste it, and add salt and pepper to taste.
  3. When the broth is where you want it to be, strain it to remove the shells. Then, add nicely diced potatoes, medium-diced carrots and celery, and the corn, (for color and round out the soup). As a final step, add a beautiful piece of fish, lobster or shrimp to the soup and allow to gently cook just until perfectly opaque. Right before serving, add a drizzle of heavy cream and another splash of sherry, if you like.