Red Snapper and Star Fruit Soup

• 2 tablespoons vegetable oil
• Shells from 2 1/2 pounds medium shrimp (about 4 1/2 cups)
• 2 shallots, peeled and sliced
• 1 2-inch piece ginger, sliced
• 2 cloves garlic, sliced
• 2 tomatoes, chopped
• 1 stalk lemongrass, bruised
• 2 whole Thai chili peppers, sliced
• Kosher salt and freshly ground black pepper to taste
• 2 star fruits, very thinly sliced
• 1 pound red snapper fillets, very thinly sliced
• 1 lime, preferably key lime, halved
• Cilantro leaves for garnish

1. In a large, heavy kettle, heat the oil over high heat and add the shrimp shells.
2. Cook, tossing continually, for 2 minutes.
3. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned.
4. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil.
5. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
6. Strain the broth, pressing down on the shells to extract as much liquid as possible.
7. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
8. When ready to serve, bring the broth back to a simmer.
9. Add the star fruits and red snapper.
10. Lightly squeeze the lime over the soup and then drop it into the pot.
11. Simmer for 2 minutes, or until the fish is just cooked through.
12. Remove from the heat and serve immediately, garnished with cilantro leaves.

vegetable oil, shrimp, shallots, ginger, garlic, tomatoes, stalk lemongrass, chili peppers, kosher salt, red snapper, lime, cilantro

Taken from cooking.nytimes.com/recipes/8794 (may not work)