Shrimp and Chorizo Soup

Ingredients

• 1 tbsp olive oil
• 8 oz spanish chorizo (thinly sliced)
• 1 bulb fennel (thinly sliced)
• 2 cloves garlic
• 28 oz whole peeled tomatoes plus juice
• 3/4 cup dry white wine
• 1/2 lb peel and deveined shrimp
• 1 tbsp red wine vinegar
• 1 tbsp fresh tarragon chopped
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 3 threads saffron

Instructions

1. 1

   --- Step 1 Mix the Spiices ---

2. 2

   Pre-mix the spices and dried herbs together except for the saffron threads.

3. 3

   --- Step 2 Prepare the Soup ---

4. 4

   Pre-heat dutch oven on medium heat. Add olive oil then saute the chorizo sausage for 2-3 minutes.

5. 5

   Reduce heat, add fennel and garlic, and cook another 3-4 minutes. Season as you go using half of the spice mix.

6. 6

   Add the crushed tomatoes to the pan along with its juices. Add the wine and saffron, then bring everything to a boil to cook off the alcohol. Reduce to a simmer, add the remaining spices, and allow the flavors time (4-5 minutes) to concentrate a bit.

7. 7

   During the last 3-4 minutes of cooking add the shrimp, give everything a quick stir, cover and let simmer.

8. 8

   --- Step 3 Finish the Soup ---

9. 9

   Remove the pot from heat. Stir in the vinegar and the tarragon. Allow to sit about 2-3 minutes before serving.