2chile pepperspoblano or Hatch, trimmed and chopped
1can chopped tomatoes
salt and fresh ground pepper
2Tfresh cilantro for topping
Put the chopped shrimp in a bowl with the onion, tomato paste, spices, herbs, flour, egg yolk and salt. Mix well until thoroughly blended, then cover the bowl and chill in the refrigerator for 30 minutes.
Make the soup; heat the olive oil in a large saucepan and saute the sliced onion for 5 minutes. Add the chopped chile peppers and remain cooking until onions and chile are soft, about 5 more minutes. Add the chopped garlic and cook until fragrant. Add the tomatoes, and cook over low heat for 15 minutes
Add the fish or chicken stock, bay leaves, salt and pepper, and then bring to a boil. Simmer the soup gently for 30 minutes over low heat.
Divide the shrimp mixture into 12 portions and shape into small balls. Drop them carefully into the soup. Poach very gently over heat for 5 minutes. Remove the bay leaves and serve hot, sprinkled with chopped cilantro.