Diane Seed's Roman Good Friday Seafood Soup
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1 kg prawns or 1 kg lobster
- 2 liters fish stock (made from the washed but discarded heads and shells, 1 celery stick, 1 carrot, 1 small onion)
- 1 bay leaf
- salt and pepper, to taste
- 4 garlic cloves
- 200 g Italian tomatoes, peeled
- 2 salted anchovies, whole or 6 anchovy fillets
- parsley, garnish
- 4 tablespoons olive oil, garnish
- salt, if needed
- chili pepper (optional)
- crusty bread, thickly sliced and toasted (to accompany)
directions
- Clean the shellfish.
- Now take the heads and shells from shellfish to make the fish stock. Boil together with the celery carrot and onion for 20 minutes.
- In a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley.
- Puree the tomatoes and stir into the fish stock.
- When the garlic begins to turn colour add the filtered stock and simmer for 20 minutes.
- Cut the shellfish into thin strips and add to the soup. Cook for a further five minutes then add the chilli pepper, if desired.
- Check the salt.
- Drizzle over olive oil and scatter over chopped parsley.
- Serve with thick slices of toasted good quality bread.
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RECIPE SUBMITTED BY
Lee_tah
Australia
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