Quick Tuscan Shrimp Soup
1 TS olive oil
1/2 small zucchini, finely diced
200ml fish stock (I used the remainings of the mussel fond)
100ml cream or milk (I used soy milk)
400ml sieved tomatoes
10 green olives, sliced
2 ts capers
2 TS basil, chopped and more to garnish
salt and pepper
1. Heat the olive oil in a pot over medium heat, add the zucchini and fry until lightly golden. Deglaze with the fish fond.
2. Add the sieved tomatoes, cream/milk, shrimps, olive slices, capers and basil, bring to boil and let simmer on low heat for about 10 minutes.
3. Season to taste with salt and pepper and serve in deep plates with baguette and garnished with more basil.
(If you don’t have fish fond, I assume that vegetable stock + white wine (half and half) works, too, but the soup will taste less fishy. You should also add 1 garlic clove.)