Sharbet Hout - Fish Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• 4 filets of Halibut (or your choice of fish; the stinkier, the better)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1/2 teaspoon turmeric 
• 3 cloves of garlic (minced)
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 6 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh parsley - chopped
• 1/2 cup orzo

1. Cook the fish in 6 cups of water and salt.

2. Meanwhile, heat the oil in a pan and sutee the onion until translucent.

3. Add the tomato paste, tomato puree, garlic, cumin powder, turmeric and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes).

4. Drain the cooked fish reserving the water (fish stock). Add the fish stock (5-6 cups) to the soup.

5. Cut the fish (by hand) into small pieces and add to the soup. Bring to a gentle boil then simmer for about 30 minutes.

6. Add the orzo and parsley and cook till orzo is done.

7. Squeeze lemon to taste and enjoy.

Shrimp in Creamy Tomato Sauce

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 6
 

• 2 tablespoons olive oil
• 1 pound peeled large shrimp
• 4 large garlic cloves, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
• 2 bay leaves
• 1/2 cup sweet (red) vermouth
• Fresh ripe tomatoes to make 2 cups of puree
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 3/4 lb your favorite pasta, cooked to package direction al dente

1. Heat oil in a large skillet. Cook shrimp, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes. Remove shrimp from skillet.

2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.

3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.

4. Add shrimp to the tomato sauce, heat through and allow any excess liquid to evaporate

5. Add cream and briskly simmer until sauce has thickened slightly, about 10 minute, continuously stirring.

6. Serve over your choice of cooked paste: capellini, farfalle, etc.