Creamy Spanish Seafood Soup

INGREDIENTS

• 4 tbsp extra virgin olive oil 60 ml
• 1 onion
• 5 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 4 tomatoes
• 1/2 cup dry white wine 120 ml
• 1/2 cup fish broth 120 ml
• 1/2 lbs raw jumbo shrimp (peeled & deveined) 225 grams
• sea salt & black pepper
• handful chopped fresh parsley

DIRECTIONS

1. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
2. While the oil is heating, roughly chop the onion, garlic, red bell pepper and carrot (peeled)
3. Add the chopped vegetables into the hot fry pan, mix every 1 to 2 minutes so everything evenly cooks
4. In the meantime, roughly chop the tomatoes
5. After about 5 minutes and the vegetables are lightly sauteed, add the chopped tomatoes, cook for another 5 minutes, mixing every 1 to 2 minutes, then add in the paprika, dried thyme and season with sea salt & black pepper, mix together, then add in the white wine, mix together and then simmer
6. Once the alcohol has been cooked off, about 3 minutes, remove the pan from the heat and let it slightly cool, then add everything into a tall plastic cylinder, using a hand blender, puree the ingredients, you can also use a food processor
7. Add the puréed vegetables back into the same fry pan, heat with a medium heat and slowly add in the fish broth while whisking continuously, then simmer on a medium heat
8. While the soup is simmering, heat a separate fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
9. Add the shrimp over some paper towels and pat dry, then season with sea salt & black pepper
10. Add the shrimp into the hot fry pan, all in a single layer, cook for 1 minute per side or until fully cooked through, then remove from the heat
11. Transfer the simmering soup into shallow bowls, top off with the sauteed shrimp and some chopped fresh parsley, enjoy!