Zuppetta ai crostacei
( Shellfish Soup )
SERVES 4 FOR THE BISQUE 1 celery stick 1 carrot 1 onion handful of parsley , chopped 200g tomatoes 1 garlic clove knob of butter 50g brandy or cognac
FOR THE SOUP 200g Mazara red prawns or frozen shrimps 300g fresh or frozen langoustine 100g fresh crab 1 fresh lobster 200g artisan spaghetti extra virgin olive oil , plus extra handful of parsley , chopped 1 green lemon , zested
1 Clean all the crustaceans really well , reserving the carapaces . For the bisque , put all the vegetables and parsley into a saucepan and start browning with a knob of butter , then add the carapaces and deglaze with brandy or cognac . Pour crushed ice into the pan to cause a thermal shock – this will retain the bisque ’ s taste and colour . Boil until reduced by a quarter , then filter using a sieve to get the bisque . 2 Pour the bisque into a large saucepan , boil and tip in the broken spaghetti . Cook gently as if it were a risotto . Meanwhile , cut all the crustaceans into small pieces and dress with oil , salt , pepper , parsley and lemon peel . Once the spaghetti is almost ready , tip the crustaceans into the saucepan and stir . Leave to cook for a maximum of 2 minutes . Serve the soup very hot in deep plates , finished with extra virgin olive oil and black pepper .
Giovanni Santoro
AS SEEN ON THE
Italian Kitchen
109