Instructions

The day before, place the fish stock  in ice cube molds and freeze. Place the almonds to soak for four hours. Peel shrimp and chop in fine Brunoise. Chop the onion into pieces about the same size as the shrimp. Mix the onions and shrimp and let marinate with a little oil, salt and lime juice. In a Magefesa blender, place 2 teaspoons of sunflower oil, about 30 sprigs of chives and a pinch of salt. Blend and pass through a fine sieve. Add almonds, bread and garlic to blender. Blend and gradually incorporate the stock until you get a thin smooth texture. Season with salt and pepper to taste. We can add a little bit of cream to soften the texture. Serve in a soup bowl accompanied by marinated shrimp. Garnish with chive oil and finely chopped chives. White garlic pairs well with many ingredients besides shrimp and other seafood. It goes well with fruits such as melon or grapes, ham cubes or slices of cod confit.
If we are not used to eating raw fish or shellfish, we can accompany the dish with sautéed or garlic shrimp.