Recipe courtesy of Patricia Wells
Yield:
8 servings
Level:
None

Ingredients

Directions

In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.

IDEAS YOU'LL LOVE

Spicy Sausage Dogs

Recipe courtesy of Ree Drummond

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

Recipe courtesy of Robin Miller

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Vanilla-Bourbon Milkshakes with Spicy Chocolate-Dipped Pretzel Rods

Recipe courtesy of Eddie Jackson

Shredded Spicy Chicken Tostadas (Tinga)

Recipe courtesy of Marcela Valladolid

Spicy Slow-Cooked Country Rib Tacos

Recipe courtesy of Eddie Jackson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking