From Sheila Sachs
[Ed: This recipe, from Corrine M. Sachs, is a Sachs family favorite. See following post for Sheila’s process photos and exciting step by step instructions!]
Soup6 cups fish stock (*see below) 2 pounds shrimp, cooked and diced 1 cup celery, diced 1 cup onion, diced 6 cloves of garlic, minced 1/2 cup parsley, chopped 2 sprigs of thyme 1 tablespoon olive oil 2 red bell peppers, roasted and diced 6 tablespoons butter 6 tablespoons flour 2 cups sour cream (light) 1 cup heavy cream salt & pepper to taste
Prepare fish stock. Roast the red peppers over an open flame until blackened on all sides. Place in a paper bag for several minutes to blister.
Saute the onions, celery and garlic in olive oil until soft. Peel the skin off the cooled red peppers, and dice. Add them to the other vegetables, and continue cooking on medium heat. Add the fish stock. Stir in parsley. Set aside on low heat.
Melt the butter in deep pan and add the flour a little at a time. Stir constantly over a medium heat until the mixture bubbles and thickens. Add the stock mixture slowly to the roux and stir continuously. When all the stock and vegetables have been mixed into the roux, whisk in the cream and sour cream.
Tie thyme sprigs together with string and immerse in soup, keeping the other end tied to the pot handle to be later removed. Add cooked shrimp and simmer to blend flavors. Salt and pepper to taste. Remove thyme before serving.
*Fish Stock2 pounds bones from white-fleshed, non-oily fish, rinsed under cold water 1/2 cup white wine 3 tablespoons shallots, chopped 1 carrot, sliced 1 stalk celery , sliced 3 springs parsley 1/2 teaspoon dried thyme 3 peppercorns 6 cups water
In a medium stockpot, combine all ingredients. Bring to a gentle boil, skimming any foam that forms on surface. Reduce heat and simmer 30-45 minutes. Strain and refrigerate (or freeze) till ready to use. Or, cheat and mix together the following:
Quick Fish Stock2 cups water 2-1/2 cups shrimp broth 1-1/2 cups salmon broth 3 fish bouillon cubes