Recipe
Marinara Potato Soup
Servings: 4 people
Ingredients
- 4 potatoes
- 1 celery stalk
- 2 carrot
- 1 onion
- 2 shallots
- parsley
- 10 prawns
- 4 scallops
- dry white wine
- 1.5 l. water
- 4 tablespoons of extra virgin olive oil
- a knob of butter
- salt and pepper
Instructions
- Peel the carrot, onion and shallot and slice them finely.
- Remove the heads from the prawns and sauté them in a pan with the oil, carrot, celery, onion and shallot.
- Drizzle with the wine, let it evaporate and add the water.
- Cook for 45 minutes with lid over a low heat.
- Cook the potatoes with the peel in water until they are tender.
- Drain and cut into cubes.
- Shell the prawn tails.
- Clean the scallops, wash them and cut them with the tails of the prawns. Melt the butter in a pan and fry the scallops and prawns. Salt and pepper.
- Strain the fish broth and shake it with the potatoes. I advise you not to use all the broth immediately but to regulate yourself so as not to have too much liquid soup.
- Boil the soup for about 10 minutes, add salt and pepper.
- Pour it into cups and garnish with scampi, scallops and parsley.
- Serve immediately.
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