Ingredients
Units Scale
- 8 ounces large freshwater prawns, diced and blanched in hot water
- 4 tsp. minced serrano chile
- 4 tsp. minced yellow onion
- 2 tsp. chopped fresh cilantro
- 2 tsp. fresh epazote leaves, chopped
- Finely-julienned tortilla strips, fried crisp (optional but recommended)
- 4 screaming-hot river stones
- Stone Soup Fumet, as desired (recipe follows; see Note)
- 4 lime wedges
- ***
- Stone Soup Fumet:
- 2/3 cup roughly-chopped garlic
- 2 serrano chiles, split in 1/2 lengthwise
- 1 bunch cilantro, chopped
- 1/2 cup finely-chopped yellow onion
- 2 lbs. shrimp or lobster carcasses
- 1 (28-ounce) can whole tomatoes, puréed
- 1 gallon bottled water
- Kosher salt, to taste
Instructions
- For Stone Soup Fumet: Put garlic, serrano, cilantro and onion in heavy pot. Sauté mixture (adding oil, if needed) until onions are translucent; do not brown.
- Add the shrimp or lobster carcasses and cook gently until carcasses change color. Add tomatoes and cook until heated. Add water, bring just to a boil, then reduce heat to a gentle simmer and cook until well flavored. Add salt to taste. Strain broth using a fine mesh.
- To prepare hot stone for soup, heat 4 smooth and very well-cleaned river stones on a pan in a 500-degree oven for about 2 hours; carefully remove stone with tongs or spoon to place in bowl. Place stone in bowl just before serving.
- Arrange shrimp, serrano, epazote, onion, cilantro and tortilla strips, if using, in 4 flat bowls (preferably metal, to avoid the white-hot stone cracking any porcelain or glass bowls), leaving a space in the center of each bowl for the hot stone. Place a hot stone in each bowl. Fill bowl with hot Stone Soup Fumet, as desired. Garnish with lime wedge and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
