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This tangy, buttery, gorgeous soup—bright red with dendê oil—is Daniel Boulud's riff on a recipe by French chef Claude Troisgros. Slideshow:  More Recipes by Daniel Boulud 

April 2010

Gallery

Credit: © Stephanie Foley

Recipe Summary test

active:
1 hr 30 mins
total:
4 hrs 30 mins
Yield:
12
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Ingredients

Marinated Seafood
Shrimp Stock
Soup

Directions

Instructions Checklist
  • Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

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  • Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.

  • Make the Soup: In a large saucepan, melt the butter. Add the flour; whisk over moderately low heat until foamy, about 3 minutes. Add the coconut milk; whisk over high heat until thickened, about 5 minutes. Add the shrimp stock and bring to a simmer. Cover and keep warm.

  • In a large enameled cast-iron casserole, heat 1 tablespoon of the dendê oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes. Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.

  • Meanwhile, in a small skillet, heat the remaining 1 tablespoon of dendê oil. Add the hearts of palm and the remaining tomatoes, season with salt and cook over high heat until warmed through, 1 minute. Spoon the Coconut-Cashew Rice into shallow bowls and ladle the soup on top. Garnish with the hearts of palm and tomatoes and serve.

Suggested Pairing

Given its resemblance to Provençal bouillabaisse, Boulud poured a Provençal rosé.

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