Jude wrote:
> The soup had a phenominal flavor, and yet it was nice and light. I made
> the soup base mid-afternoon, and finished it off with the shelfish
> later in the day.
>
> Alicante Cream - from "Aphrodite" by isabel Allende
> serves 2
>
> 1 medium leek, white part only
> 1/2 onion
> 1T olive oil
> 1 T flour
> 1/2 t paprika (I didn't measure, I prob used a little more than this)
> 2 c fish stock (I didn't have any, so I used 1 c veggie stock and 1 c
> bottled clam juice)
> 4 oz cleaned cooked shrimp
> 6 cooked (I used raw) shucked oysters
> 3 T crream
>
> 1. Thinly slice the leek and onion. Saute in oil a few minutes until
> golden. ( I cooked them down for about 15 minutes, til they were pale
> gold but not carmelized yet.)
>
> 2. Sprinkle with flour. Cook for 1 -2 minutes til lightly golden in
> color. Add salt,pepper to taste, and paprika.
>
> 3. Add stock and simmer for 10 minutes until a clear broth results. (I
> got up to here in the afternoon. Then it only took 5 minutes to finish
> at serving time.)
>
> 4. Add shrimp and oysters and leat, covered, for 5 minutes. (I used raw
> oysters and this was plenty to get them to poach perfectly. i'ma fraid
> if they were precooked they might have been rubbery.)
>
> 5. Add cream and heat to warm.
>
> It's really good.Its also quite simple! I think that making the base
> ahead allowed the flavors to blend nicely. Let me know whatb you think
> when you try it!

Thank you so much for sharing the recipe - looks like one of those
soups that tastes labor intensive, but is really easy to make. Will be
whipping some up the next time we hit the fish store for fresh oysters
- know my DH will love it. I'll make enough to make an entree of it.
Definite soup weather here - the local news just predicted 16 degrees
on Friday and maybe more snow. BRRRR. Average for the date is around
50. The poor daffodils are terribly confused.
Thanks again,
Nancy T