Prawn soup with "rouille"

PRAWN SOUP to 2_04158?ROUILLE? INGREDIENTS for 4 PERSONS 450 g scampi (prawn shells more if you have), 2 tablespoons of olive oil, chopped onion, chopped 2 ribs celery, chopped, small carrot 50 g flour, 60 ml of brandy, 125 ml of dry white wine, 1/8 teaspoon of Saffron powder, 2 litres of hot fish stock, salt, a pinch of cayenne pepper, a sprig of parsley, a sprig of fresh thyme, bay leaf, 30 g of butter, 250 ml cream, one egg yolk.

For the rouille: 2 small hot chilies, 3 cloves of garlic, a glass of olive oil, 2 tablespoons of fish fumet, an egg yolk, a slice of bread.

Shelled shrimp, put them aside and cut them into four parts each.

Put the shrimp in the refrigerator while you prepare the bisque.

In a saucepan capable heat olive oil, add the shells of shrimp, simmer, stirring often, until they have taken on a pink color.

Add the onions, celery and carrots, simmer, stirring often, for 5 minutes more until the vegetables are wilted.

Sprinkle with the flour and stir to mix well.

Cook uncovered for 2 pot or 3 minutes, stirring constantly.

Pour two tablespoons of brandy, heat and carefully, take fire to alcohol.

Turn the pot until the flame is not extinguished.

Pour in the wine and cook for another minute.

Dissolve the Saffron in the hot fish stock, then pour the broth over the shells with a pinch of salt, cayenne pepper, parsley, thyme and bay leaf.

Bring the soup to a boil, lower the heat and simmer slowly for 30 minutes covered pot.

Strain the bisque through a pass to plot thick placed above a pan off.

Heat the butter in a skillet over a moderate flame.

Add the shrimp and Cook, shaking the Pan constantly.

After 2/3 minutes should have a pink and then be ready.

Pour the brandy was on shrimp, Cook and paying attention, take fire to alcohol by turning the pan until the flame is not extinguished.

Pour the shrimp with the sauce of the Pan in soup.

Just before serving, heat the soup gently focus until it is hot.

In a small bowl, combine sour cream with the egg yolk.

On very low flame, pour in the mixture of cream soup by whisking him continuously until the soup is hot.

Pour the soup into hot holsters and serve immediately.

ROUILLE 22 small spicy chilies, 3 cloves of garlic, a glass of olive oil, 2 tablespoons of fish fumet, an egg yolk, a slice of bread.

In a mortar, finely crushed garlic and chilies.

Add some bread crumbs soaked water slightly warm water and well squeezed.

Stir to obtain a homogeneous paste and well mixed.

Add the egg yolk and worked as a mayonnaise gradually incorporating olive oil and finally the fish fumet.

Stir again until a smooth cream.

Spalmatela on toasted bread.

The rouille is a very strong sauce that usually fits to accompany fish soup.