Have you heard about the omega-3 acids? Of course you have. These unsaturated acids are included in many facial products and are sold separately as food supplements. Human body can not generate them and this is the reason why we reach for the foods which are known for containing them.
Doctors claim, our bodies need them for growth and development and they protect us against stroke and heart disease. Omega-3 acids affect mood in positive way by beating depression and lowering the symptoms of the attention deficit hyperactivity disorder (ADHD).
Omega-3 acids can be found in varying concentrations in the fish roe of the different varieties of fish. And since ancient times, long before anybody has thought about omega-3 acids and their health beneficial properties, people have enjoyed the salted fish roe of different types of fishes, because it is very, very tasty.
The roes of Beluga, Ossetra, Sevruga, Salmon, called caviars are delicacies, which have no place on the common people everyday's table. But the fish roe of many other fish varieties is eaten in many countries of the world, salted, fried or processed in another way.
Greeks and Bulgarians love to eat taramosalata. This is a spread, prepared from salted cod fish roe. You can find taramosalata in the menu of nearly every Greek reastaurant. In Bulgaria you can find taramosalata in the big food chains, but my mummy has always prepared home-made taramosalata, because it is far better.
This creamy smooth paste, result of emulsification of roe with olive oil, lemon juice and onion, requires a lot of bread. One slice as an ingredient of the recipe to make mixture less greasy and to provide puffiness to it. But also far more slices to be covered with this delicious spread. This is my mother's recipe for preparing taramas:
Chupe de camarones is a spicy chowder with vegetables and
shrimps served widely along South America's Pacific coast from Chile to Peru.
But when I decided to prepare a thick soup including shrimps I didn't know
these details. Shrimps are on our table at least 2-3 times a month in many
variations - saganaki, fried
with Chorizo, on
a pizza or with
pasta. But I've never tryed to prepare shrimp soup or chowder
before. Before starting my search on the Internet I tried to imagine my
expectations from this soup. I want it to be spicy, so hot peppers as an
ingredient are a must. Garlic is a good partner of shrimps, so I put it in the
list. Cream to thicken the soup and provide a buttery aroma. Cheese which will
add saltiness and will enhance the whole taste of the chowder. What else? Had
no idea. So I spent more than an hour searching here and there on the Internet
for my inspirational source and I saw many recipes. Then
I saw this recipe
and I immediately knew, this was what I was looking for. 
This is a light vegetarian dish, which is good for the times there is fresh spinach at the farmer's market. Of course, lightness depends on the amount of butter and croutons into the dish. So you can play with these amounts according to your diet limits. According to me, it tastes better if you allow all the ingredients to do their jobs. 
