With all the Black Drum caught this month and with the weather turning a little cooler, I thought a nice fish soup would be good!
(2) Black Drum Fillets (1/2) lb Jumbo Shrimp
(2) T Vegetable Oil (2) Medium Red Potatoes
(1) Medium Tomatoe (1/2) Cup corn
(1/2) Cup String Beans (1) teasp. crushed garlic
(1/2) Cup Dry White Wine
(2/3) Cup Heavy Cream
Salt, Pepper, Konriko (4) Green onions
(1) Tblsp shredded Basil
Peel the shrimp and boil the shells with 2 1/2 cups water to make stock. Strain the shells out and add the corn and string beans and bring to a boil. Chop the potatoes and green onions. Heat the vegetable oil and stir fry the potatoes, onions and garlic for about 5 minutes. Add this to the shrimp stock and add the white wine, some salt, pepper, and a dash of Konriko. Bring this to a boil, then simmer for a about 10 minutes. Chop the fish fillets into chunks and add them to the soup and cook for a few minutes until the fish is done. Chop the tomatoe, shred the Basil, and add to soup along with the peeled shrimp and heavy cream. Cook for just a few minutes until the shrimp is done.