MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scampi Soup Bernard Marot (Zupetta Di Scampi)
Categories: Seafood, Pasta, Wine, Herbs, Vegetables
Yield: 4 Servings
454 g Scampi tails (26-30)
- butterfly cut; shells on *
300 g Fresh or dry pasta
12 Fresh mussels
24 Fresh clams
4 c Water
1 lg Can Italian tomatoes
1 c House white wine
1/2 c Fresh cilantro
2 cl Garlic cloves
2 tb Capers
2 Anchovy filets
1 Fresh parsley bouquet
+=PLUS=+
1/2 c Fresh parsley
1 (1") piece fresh ginger
1 ts Hot Pepperoncino
1 tb Black peppercorns
1 tb Tomato paste
Extra virgin olive oil
Salt & pepper
* You will need the shells to make the homemade fish
broth.
Peel the scampi tails, place shells in a plate and flesh
in another.
Mince the anchovies and capers and smash the garlic.
Heat some olive oil in a saucepan with the garlic,
capers and anchovies, add the tomato paste and scampi
shells. Mix together and cook until scampi gets darker,
about 2 to 3 minutes. Add 4 cup of water, with fresh
ginger, fresh parsley bouquet and whole black pepper.
Cover and leave to low heat for about 45 minutes.
Place the tomatoes in a bowl and crush with your hands.
Keep only the leaves from the cilantro.
In a large stockpot heat some olive oil with the garlic
and 1 teaspoon of hot pepperoncino and set the heat to
medium high. Cook for about 1 minute. Add the white
wine.
With a stainless strainer, filter the broth directly in
the saucepan. Add the tomatoes and mix well. Cook for a
couple of minutes.
Add the fresh clams, cover and cook at medium heat for
about 5 minutes or until the clams open up. Add the
mussels, the scampi flesh and the fresh cilantro. Salt
and pepper to taste. Cover and leave at medium heat for
about 5 minutes or until the mussels opens up.
Add one portion zuppa in a serving bowl and serve right
away with pasta aglio e olio.
Chef Bernard Marot
RECIPE FROM:
https://www.bienmanger.com
Uncle Dirty Dave's Archives
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