Creme de Marisco à Portuguesa

Ingredients

• 400 gshrimp shells and heads — for the broth
• 250 gpeeled shrimp — roughly chopped
• 200 gpicked crab meat
• 1onion — chopped
• 1carrot — chopped
• 1leek — sliced
• 2 tbsptomato paste
• 50 mlaguardente brandy
• 150 mlcream
• 40 gbutter
• 40 gall-purpose flour
• 1.2 Lfish broth
• to tastewhite pepper
• to tastefine sea salt

Method

1. Begin by preparing the vegetables: finely chop 1 onion, 1 carrot, and 1 leek into even-sized pieces. This ensures they cook evenly and do not turn to pulp before the rest of the ingredients are tender.
2. In a large pot, heat 2 tablespoons of good olive oil over medium heat. Add the chopped onion, carrot, and leek, and cook gently until the onion is translucent and the vegetables have softened. Be careful not to let them color, as this will affect the final taste of the soup.
3. Off the heat, stir in 2 tablespoons of tomato paste and mix well with the softened vegetables. This step allows the tomato paste to integrate smoothly without turning bitter, enhancing the base flavor of the soup.
4. Return the pot to medium heat and add 400 g of shrimp shells and heads. Stir them with the vegetables for a few minutes until they turn pink and release their aroma, which forms the foundation of the seafood flavor.
5. Pour in 1.2 L of fish broth, ensuring it covers the shrimp shells completely. Bring the mixture to a gentle simmer and let it cook for about 20 minutes, until the broth is infused with the rich flavors of the shrimp and vegetables.
6. Strain the broth into another pot, discarding the solids. Return the broth to the heat and add 250 g of peeled shrimp and 200 g of picked crab meat. Allow them to cook until the shrimp are opaque and firm, indicating they are perfectly cooked.
7. In a separate small saucepan, melt 40 g of butter over medium heat. Stir in 40 g of all-purpose flour to create a roux, cooking until it is lightly golden and smells nutty. Gradually whisk in the roux to the seafood broth to thicken it, ensuring a smooth consistency.
8. Stir in 50 ml of aguardente brandy and 150 ml of cream, mixing well to combine. Season the soup to taste with fine sea salt and white pepper, adjusting the seasoning as needed to enhance the flavors.
9. Ladle the finished soup into bowls and, if desired, finish with a drizzle of raw olive oil or a sprinkle of fresh coriander. Serve immediately, enjoying the creamy, rich flavors of this traditional Portuguese dish.