Nov 25, 2014

Scallop and calamari soup




Serves approx 6
Cooking Time: 3 hours
Preparation Time : 10 minutes

500ml Shellfish or Fish Stock ( I used Moredoughs)
200g squid tubes
250g scallops cleaned
4 tablespoons of olive oil
1 onion chopped finely
1 celery stalk chopped finely
1 carrot chopped finely
2 small garlic cloves diced finely
1 fennel bulb trimmed and sliced thinly
250g chopped tomatoes
handful of italian parsley chopped finely
1/2 cup of dry white wine
pinch of cayenne pepper

2 cups of white rice


Heat oil in a medium sized casserole pot over the stove top.  Add the onion, celery, carrot, fennel, garlic, tomatoes and cayenne pepper and stir through.  Then add slowly the shellfish/fish stock.  Add the white wine and the parsley and cook on a medium heat slowly for 2-3 hours stirring occasionally. Top up with water if the stock gets too low.

Cook the rice for ten minutes in boiling water when ready to serve.  Place the rice in small bowls for ten minutes and flatten the top then you can flip them over when ready into a bowl and spoon the soup around the rice mound.  


In a fry pan place some oil and a little butter and cook the scallops and calamari for around 3 minutes on each side.  Then turn heat off.




Place a few scallops and calamari onto the top of the rice mounds in little bowls and ladle extra soup around the top of each.

Serve with crusty ciabatta bread.



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