This hearty stew features tender shrimp and Gulf red snapper in a rich, lemony broth thickened with a creamy egg mixture. Aromatic fennel, onion, and garlic add depth to the dish, while fresh herbs and grilled pita provide a delightful garnish, making it a comforting, flavorful meal perfect for any occasion.

Serves 4.

Ingredients

  • 3 egg yolks
  • 1 large egg
  • 1⁄2 cup lemon juice
  • EVOO
  • 1 fennel bulb
  • 1 yellow onion
  • 6 garlic cloves
  • 1 pound large Wild Caught Texas Shrimp (16-20 count)
  • 1 pound gulf red snapper
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped dill
  • 2-3 lemons
  • 1-2 pieces of pita

Preparation

  • Place egg yolks, 1 egg and 1⁄2 cup lemon juice in a blender and blend until smooth.
  • Heat oil in a large pot over medium heat.
  • Thinly slice fennel bulb, onion and garlic cloves and add to pot. Stir often to avoid burning. Cook until softened, about 4-7 minutes.
  • Peel and devein the shrimp.
  • Add prepped shrimp to the pot. Stir until shrimp are cooked through.
  • Add 1 1⁄2 cups of water, bring to a boil then reduce heat.
  • While blender is on, slowly add 1⁄4-1⁄2 of the hot broth mixture to temper the eggs.
  • Whisking what’s in the pot constantly, slowly add the tempered egg mixture into the pot.
  • Cut snapper filets into 3-4 ounce pieces and season with salt and pepper. Add snapper to the pot and bring to a simmer then reduce heat to low.
  • Remove from heat and stir in finely chopped parsley and dill.
  • While the soup cools, brush pita with olive oil and grill until toasted. Remove from grill and cut into wedges.
  • Serve soup with naan and garnish with fennel fronds, dill sprigs and lemon wedges.