Turbot and Tiger Shrimp in Broth with Saffron Rice Vermicelli

Ingredients:

Fish and shrimp

• 4 filets turbot, halved
• 12 tiger shrimp, raw
• Olive oil
• Salt and pepper to taste

Vermicelli

• 1 pinch saffron
• 1 package rice vermicelli

Broth

• 4 cups (1 L) fish broth
• 1 onion, thinly sliced
• 1 celery branch, thinly sliced
• 1 carrot, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 star anise seeds
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste

Garnish

• Fresh tomatoes, diced
• Fresh parsley, chopped

Method:

1. Preheat oven to 350°F. Sear fish and shrimp in a pan in oil, then season. Transfer to the oven to finish cooking for 15 minutes.
2. Place a pinch of saffron in 3 cups of water and bring to a boil. Turn off the heat and soak vermicelli in water for 5 minutes. Drain and set aside.
3. Mix all ingredients in a pot and bring to a boil. Simmer for 15 minutes. Strain and reserve broth.
4. Divide servings evenly into four soup bowls. Place cooked vermicelli in the bottom of the bowls, cover with broth and top with fish and shrimp. Add garnish.

• May 18, 2011, 1:14 p.m.
  The Québec maritime team

  Comments by the chefs of the month

  « The Québec maritime team tested this recipe for you. Here are the cooks’ comments: Despite the large number of ingredients and the numerous steps involved, this recipe was fairly quick to make. The broth made the kitchen smell delicious and our mouths water in anticipation! We decided to set aside some of the broth ingredients (vegetables and herbs) to serve with the dish for added texture and colour. Because we made this recipe a day in advance, we had to reheat it. This worked fairly well, but it’s important to remember not to cook the fish too much the first time around. To get the most out of our ingredients, we made another great soup with the vegetables and herbs used to make the broth! Cost (before taxes): About $8 per person. »
• June 16, 2011, 3:50 p.m.
  The Québec maritime team

  Comments by the taste testers

  « This soup is reminiscent of Tonkinese soup. The broth was delicious and its aroma was irresistible. The whole dish is fresh and a good way to serve turbot and shrimp. The vegetables added a touch of colour and a variety of textures. The serving size is perfect for lunch. We loved it!  »

Preparation time

30 minutes

Cooking time

30 minutes

Servings

Serves 4

Chef's tip