BRODETTO (RUSTIC ITALIAN SEAFOOD SOUP)
SERVES 4-6 PREP 20 MINS COOK 50 MINS
TIP Making your own prawn stock gives this soup a wonderful depth of flavour.
• 2 tbsp olive oil
• ½ tsp each dried chilli shells and heads, stirring, pan with wine and simmer
• 750g green prawns, peeled, deveined (heads and shells reserved)
• 7 cups water
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped
• 1 carrot, finely chopped
• 2 anchovy fillets
• 1 garlic clove, finely chopped
• 1 tbsp thyme leaves, plus extra to serve
• 1 tbsp tomato paste flakes and fennel seeds
• 1 cup white wine
• ¼ cup risoni
• 500g black mussels, scrubbed
• extra-virgin olive oil, to serve
• finely grated lemon zest, to serve
• toasted bread, to serve
1 In a large, heavy-based saucepan, heat half the oil on medium. Cook prawn 3-4 mins until lightly browned. Add water and bring to boil. Reduce heat to low and simmer, covered, 15 mins. Pour through a fine sieve, discarding solids. Set aside.
2 Meanwhile, in a large saucepan, heat remaining oil on medium. Saute onion, fennel, carrot, anchovies, garlic and thyme 6-8 mins, until onion and fennel soften. 3 Stir in tomato paste and spices, cook 2 mins. Deglaze
3 mins, until reduced by half.
4 Add prawn stock and risoni. Bring to boil, reduce heat to low. Simmer, covered, 10 mins until vegetables are tender.
5 Add mussels and prawns to simmering soup. Cook, covered, 3 mins until mussels open and prawns are just cooked through. Serve in bowls, drizzled with olive oil and topped with lemon zest and extra thyme leaves. Accompany with toasted bread.
この記事は Woman’s Day Magazine NZ の October 12, 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Woman’s Day Magazine NZ の October 12, 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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