Dublin Bay Prawn Soup
|Crayfish/1 lb of dublin bay prawns / scampi||12|
|White wine||4 Cup (64 tbs)|
|Fish stock/Bouillon from pot-au-feu / bouillon cube||1 3⁄4 Pint|
|Tomato puree||1 Tablespoon|
|Mixed herbs||1 Bunch (100 gm)|
|Garlic||1 Clove (5 gm)|
Poach the white wine with all the herbs and the vegetables, peeled and chopped finely; add the shellfish, poach for 10 minutes, then drain, keeping the liquor.
Now shell the fish completely; take 6 tails of the scampi, freshwater crayfish or Dublin Bay prawns and dice them into the tureen.
Pound, grind or mince all that remains of the shellfish: flesh, claws, and shells.
You have to get a sort of paste from these, and so another ingredient that is necessary is patience.
Heat up the liquor with its spices, adding fish stock or bouillon 1 Court Bouillon is a mixture of herbs, vegetables, vinegar and water, used in France for cooking fish.
See the beginning of the fish section.to the required quantity.
Add the uncooked rice, the prawn paste and the tomato puree, and let it simmer in a covered pan over a gentle heat, for 1 hour.
Then press the soup through a fine sieve or food mill, crushing everything as you do soâ€”rice, vegetables, and the paste made from the powdered shells.
Re-heat the resulting "bisque"â€” or creamy soupâ€”and pour it into the tureen, into which you have diced the tails of the freshwater crayfish, and also the butter.
Serve piping hot.
Note: Turtle soup may now be bought quite inexpensively in bouillon cubes and of course makes an excellent fish stock.