Recipe courtesy of Patricia Wells
Save Recipe Print
8 servings



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Pat's Spicy Fried Wings

Recipe courtesy of The Neelys

Spicy Black Bean Soup

Recipe courtesy of Valerie Bertinelli

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Spicy Baked Chickpeas

Recipe courtesy of Claire Robinson

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Spicy Pimento Cheese Spread

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories