Caldillo De Congrio (seafood Soup)
From tinadc 15 years ago
- 1 to make
- Serves 4
IT IS AN EASY AND 'CHEAP' VERSION OF THE FRENCH SEAFOOD SOUP. VERY EASY. THE ORIGINAL RECIPE ASK FOR EEL BUT I PREFER SEAFOOD
Ingredients
- stock shopping list
- 1 LT water shopping list
- 500 ML white wine shopping list
- 2 celery STICKS, CHOPPED shopping list
- 2 carrots, CHOPPED shopping list
- INGREDIENTS FOR SOUP shopping list
- 500 G WHOLE prawns, WASHED AND DE-VEINED shopping list
- 15 ML olive oil shopping list
- 2 onions, FINELY CHOPPED shopping list
- 2 cloves garlic, CHOPPED shopping list
- 2 red peppers, FINELY CHOPPED shopping list
- 4 LARGE tomatoes, PEELED shopping list
- 22 ML tomato paste shopping list
- 300 G FIRM white fish fillets, CUT INTO CHUNKS (I USE HAKE) shopping list
- 200 G SMALL CALARMARI TINHS, CLEANED AND SLICED shopping list
- salt AND ground pepper TO TASTE shopping list
- 80 ML parsley, CHOPPED shopping list
How to make it
- PLACE WATER, WINE, CELERY AND CARROTS IN A SAUCEPAN AND BRING TO THE BOIL
- ADD PRAWNS AND COOK FOR 5 MINUTES
- REMOVE PRAWNS AND STRAIN STOCK. DISCARD PRAWN HEADS AND PEEL TAILS
- FRY ONIONS, GARLIC AND RED PEPPERS UNTIL SOFT
- ADD STOCK, TOMATOES AND PASTE. SIMMER FOR 15 MINUTES
- ADD FISH AND COOK FOR 5 MINUTES
- TOSS IN CALAMARI, COOK FOR ANOTHER 2-3 MINUTES. ADD THE PRAWN TAILS.
- SEASON AND SCATTER PARSLEY
- SERVE WITH CRUSTY BREAD
- ENJOY :)
People Who Like This Dish 5
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- christinem Worcester, MA
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- onionator Pullman, WA
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