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Chupe de Camarones
February 1, 2012
1 Min Read
YIELD: 24 servings
3 lbs. firm white fish fillets (sea bass, tilapia or cod), cut into 2 oz. portions
salt and black pepper, to taste
all-purpose flour, as needed
½ cup olive oil
3 Tbsps. butter
For the soup base:
¼ cup olive oil
2 Tbsps. sliced garlic cloves
1 to 2 Tbsps. minced Scotch bonnet or habanero chiles (seeds removed)
2 cups finely chopped onion
2 cups chopped, peeled tomatoes (seeds removed)
1 tsp. salt
¼ tsp. black pepper
8 cups (3 lbs.) diced white potatoes (½ inch)
1 cup uncooked long-grain rice
1 gallon chicken stock
2 cups (14 oz.) corn kernels
1 pint heavy cream
3 lbs. peeled and deveined shrimp, diced
½ cup chopped fresh basil leaves
24 poached eggs
Season fish with salt and pepper. Dredge with flour, shaking off excess. In sauté pan, heat oil and butter. Sear fish on both sides until golden. Drain on paper towels. Cover; chill until service.
In a large soup pot, heat oil over medium-high heat. Saute garlic and chiles for about 30 seconds. Add onion; sauté until tender, about 3 minutes. Add tomatoes, salt and pepper; sauté 3 minutes. Add potatoes, rice and chicken stock. Bring to a boil. Reduce heat; cover and simmer until rice is cooked, about 15 minutes. Stir in corn and cream; remove from heat. Cover and chill.
For each serving, to order: In a small saucepan, combine 1 cup soup base, 1 piece fish, 2 oz. shrimp and 1 tsp. basil; bring to a simmer. Place 1 poached egg in shallow soup bowl. Ladle soup over egg.
Recipe: Chef Norman Van Aken of Norman's, Coral Gables, FL / Photo: U.S. Potato Board
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