Soups: Shrimp Soup

Ingredients

• ¾ kg of medium whole shrimp
• 2 fish heads
• ½ cup of pre-cooked peas
• ½ cup of peeled broad beans
• 3 tablespoons of raw rice
• 100 grams of fresh cheese, sliced
• 2 tablespoons of tomato paste
• ¼ kg of ripe tomatoes
• 1 medium onion
• ½ kg of potatoes
• 1 teaspoon of ground garlic
• ¼ teaspoon of pepper
• ½ cup of oil
• 1 cup of evaporated milk
• Salt, ground cumin, and oregano to taste
• 2 sprigs of cilantro

Preparation

Rinse the shrimp thoroughly in plenty of water; let them drain in a colander and set aside. Repeat the process with the fish heads.

In a pot, place the fish heads with 2 liters of water and 1 tablespoon of salt. Simmer for 20 minutes. Once the fish heads are cooked, crush them slightly to extract all the flavor and strain the broth. Set aside.

In another pot with hot oil, fry the onion, ground garlic, pepper, cumin, oregano, and salt. Add the fish broth, chopped potatoes, broad beans, peas, and rice. Simmer until all the ingredients are cooked. Adjust the salt and add the shrimp, simmering for 5 more minutes. Once the shrimp are cooked, add the milk, cilantro, and adjust the salt. Give it one last boil, remove from heat, and let it rest for a few minutes before serving.