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| RECIPE : Seafood Soup |
| CUISINE :
Greek |
| SERVING MEMBERS : 6 |
| RECIPE TYPE :Soups
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300 grams Uncooked Prawns/ Shrimp |
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1 unit Small Lobster Tail, about 200 gms |
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1 kilograms Fish heads and bones |
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1 unit Onion, chopped |
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1 unit Celery stick, chopped |
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1 unit Carrot, chopped |
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2 unit Bay leaves |
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8 unit Springs fresh thyme |
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2 litres Water |
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2 tablespoon Olive oil |
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1 unit Leek, sliced |
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3 unit Garlic cloves, thinly sliced |
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1 unit Celery stick, chopped extra |
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3 unit Tomatoes, peeles, seeded and chopped |
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1 tablespoon Fresh thyme |
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125 millilitres White wine
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60 millilitres Tmato paste |
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1 teaspoon Fennel seeds |
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1 tablespoon Potato, chopped |
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1 teaspoon Sugar |
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Salt and pepper |
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250 grams White fish fillets |
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150 grams Scallops
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2 tablespoon Chopped Parsley |
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60 millilitres Lemon juice |
* Shell and devein the prawns, discard head and reserve shells. Remove lobster meat from the shell, reserve shell. Reserve the meat for the soup. Combine prawn and lobster shells, fish heads and bones, onion, celery, carrot, bay leaf, thyme sprigs and water in a pan. Simmer uncovered for 25 minutes. Strain stock, discard shells and bones and vegetables. You will need 6 cups of stock.
* Heat oil in apan, add leek and garlic, cook, stirring, until leek is soft. Add extra celery, tomatoes, chopped thyme and wine, boil uncovered until vegetables are soft.
* Stir in the stock, tomato paste, and fennel seeds. Simmer uncovered for 10 minutes. Add potato, cook till potato is tender; add sugar and seasonings.
* Cut the lobster and fish into 4 cm pieces. Add fish, lobster, prawns and scallops. Bring to a boil and stir in the lemon juice and parsley. |
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Tips:
- The soup is best just before serving. | |
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