Citronella fish soup

04655 BREAM LEMONGRASS SOUP INGREDIENTS for 4 PEOPLE a bulb of Lemongrass, 2 green chillies, 500 g fish fillet without skin n ' bones, 8 shrimp, 2 tablespoons of peanut oil, 1 d? l of cartoon crustaceans, 2 tablespoons concentrated fish sauce (nam pla or nuoc mam), 2 tablespoons lime juice, 2 tablespoons minced cilantro, washers of lime and Lemongrass to decorate.

Remove the first layer of the bulb of Lemongrass and cut the heart in pieces of 1 cm.

Wash the peppers, cut them, separately, to washers and remove the seeds.

Cut the fillet of sea bream into pieces.

Peeled scampi and stored the shells and heads apart.

Then brown them in a pan, for 5 minutes, into the hot oil: should become red.

Add the Lemongrass, the washers of a chilli, stir, then pour the fumet and let tingle, for 5 minutes over medium heat.

Strain the broth over a saucepan, bring it to a boil and soak the pieces of fish.

Let them cook for 5 minutes, add the prawns and finish cooking for 3 minutes over medium heat.

Add the fish sauce, lemon juice and coriander.

Deliver the soup in individual bowls garnished with the remaining pepper and serve.