Chowder with shrimp, crayfish and savoy cabbage
6 servings
60 minutes
Chowder with shrimp, crayfish, and savoy cabbage is an exquisite soup with rich seafood notes and a creamy texture. This recipe reflects the traditions of European cuisine inspired by the coastal regions of France and England. It combines the sweetness of shrimp and crayfish with a rich broth flavor, aromatic herbs, and cream. A light smokiness from bacon adds depth, while savoy cabbage provides a pleasant texture. This chowder is perfect for a cozy dinner in cold weather or as a festive seafood dish. Serving it over mashed potatoes makes it particularly hearty, turning the soup into a complete gastronomic delight.
1
Fry small shrimp with heads in 30 ml of olive oil in a deep skillet, add finely chopped onion, celery, tomato paste, garlic and one stalk of leek and sauté for another two minutes. Add cognac and let it evaporate completely. Add star anise, tarragon and chicken broth; cook for thirty minutes. Blend it, strain through a sieve, add 400 ml of cream and cook for another twenty minutes on low heat. Season with salt and pepper.
- Shrimps: 500 g
- Olive oil: 100 ml
- Onion: 1 head
- Celery stalk: 2 pieces
- Tomato paste: 50 g
- Garlic: 6 cloves
- Leek: 3 stems
- Cognac: 100 ml
- Anise (star anise): 2 pieces
- Fresh tarragon: 20 g
- Chicken broth: 2 l
- Cream 35%: 500 ml
- Salt: to taste
- Ground black pepper: to taste
2
Boil the potatoes in salted water, drain, add 100 ml of cream, and make a puree.
- Potato: 500 g
- Cream 35%: 500 ml
3
In a pan, heat butter with leftover olive oil and fry finely chopped smoked bacon for a minute, then add thinly sliced leek and finely shredded cabbage, simmering for ten minutes while adding a little water or chicken broth.
- Butter: 100 g
- Olive oil: 100 ml
- Bacon: 50 g
- Leek: 3 stems
- Savoy cabbage: 500 g
- Chicken broth: 2 l
4
Place some mashed potatoes on a plate, then top with savoy cabbage and leeks, followed by crayfish tails.
- Potato: 500 g
- Savoy cabbage: 500 g
- Leek: 3 stems
- Crayfish necks in brine: 250 g
5
Pour the shrimp soup.
- Shrimps: 500 g