Culinary Insitute of New Orleans

Swiss Chard, Shrimp and Rice Soup
(Minestra di Gamberetti e Bietola)

Serves 4 - (12 ounce portions)

1 lb. Shrimp (21/25 count, peeled, deviened and halved lengthwise)
2 lbs. Fish Bones (including 1 or 2 fish heads with gills removed
from lean white fish)
2 Onions (small, unpeeled)
2 Carrots (large, 1 cut in half and 1 coarsely chopped)
1 Celery Stalk
3 White Peppercorns (whole)
1-1/2 tbsp. Salt
4 tbsp. Extra-Virgin Olive Oil
1/2 lb. Potatoes (peeled amd diced)
2 tsp. Tomato Paste
1/2 cup Arborio Rice
2 lbs. Swiss Chard (tops, finely shhredded, chopped)
Black Pepper to taste (ground)

Put the fish bones in a large stockpot with the shrimp shells and 12 cups of water. Halve the unpeeled onion and add with the halved carrot, celery, peppercorns and salt. Cover loosely so steam can escape and bring to a boil. Reduce heat and simmer for 30 minutes. Let cool, then strain the stock through a fine sieve. Discard the solids.

In a large pan, warm the olive oil and sauté the pptatoes over medium heat until they begin to color. Finely chop the remaining onion and add to the pan. Add the grated carrot and cook until soft.

Stir in the tomato paste, then add the fish stock. Bring to a boil and add the rice. Simmer, partially covered, until the rice is three-quarters cooked, about 10 minutes.

Add the Swiss chard and cook until tender, about 10 minutes more. Remove the soup from the heat and stir in the shrimp. Add pepper, adjust the seasoning and serve hot.