Fish Soup with Shrimp and Tomatoes

Peel shrimp, remove tails and devein. Sauté the shrimp shells in hot oil and pour in the fish stock. Add another 100 ml (approximately 1/4 cup plus 2 tablespoons) of water and simmer for about 15 minutes. Drain through a sieve. Peel carrot, potatoes, shallots and garlic and chop small. Rinse tomatoes, cut out stems and dice flesh. Sauté the vegetables (except the tomatoes) in a pot in lobster butter. Add the tomatoes and deglaze with the white wine. Pour in the prepared shrimp stock and simmer for about 20 minutes. Then puree the soup finely and strain through a fine sieve. Stir in the Pernod and cream and bring to a boil. If necessary, simmer for a few minutes to thicken or add more stock.

Rinse the fish, pat dry and chop into bite-sized pieces. Add together with the shelled shrimp to the soup and simmer just until cooked, 5-6 minutes. Season with salt, pepper and vinegar and serve garnished with tarragon.