How to Make Shrimp Soup

Shrimp Soup
8 cups water
3 head of fish
3 cloves minced garlic
2 cups tomatoes peel and cut into small pieces (seeds removed)
2 bay leaves
1 leek stalk, clean, wash, cut into thin slices (use the white portion only)
1 lb shrimp
1 chopped onion
1 teaspoon salt and white pepper
2 petal of saffron
½ cup or less vegetable oil
½ teaspoon ground thyme
¼ teaspoon or less ground fennel seed
In a large pot add oil and sauté the onion and leek slices at a low-heat for 4 to 6 minutes. Clean, wash the shrimp and fish head. Use only 3/4 of the shrimp and keep the rest aside. Add the shrimps and fish head’s to the sautéed onion stir for few seconds then add the rest of the ingredients except the remaining of the shrimp. Add the water and cook at a low-heat for 30 minutes then add the rest of the shrimp and cook for 10 minutes. Remove the shrimp from heat and peel it and put it aside. When the soup is done discard the fish head and the pay leaves.
Put the soup in the blender for 4 minutes, return the soup back to the pan adds the peeled shrimp re cook again for 10 more minutes on a low-heat.
Transfer the soup to a serving bowl.

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