0
Scampi soup (zupetta di scampi)
Back to recipes
Scampi soup (zupetta di scampi)
Julie shares with us her way to prepare a scampi bouillabaisse called zuppetta di Scampi in Italian. This recipe is very tasty and made with homemade scampi broth, you will be surprise how easy it is to prepare. A very light comfort meal, wich you can serve with pasta or simply as it is.
Scampi soup (zupetta di scampi)
| Prep time: 15 minutes |
|---|
| Cooking time: 45 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Easy |
| 454g of scampi tails (26-30) butterfly cut, in the shell. You will need the shells to make the homemade fish broth |
|---|
| 300 g fresh or dry pasta |
| 12 fresh mussels |
| 24 fresh clams |
| 4 cups of water |
| 1 large can Italian tomatoes |
| 1 cup of house white wine |
| ½ cup of fresh cilantro (facultative) |
| 2 garlic cloves |
| 2 tablespoon of capers |
| 2 anchovy filets |
| 1 fresh parsley bouquet plus ½ cup of fresh parsley |
| 1 peace of fresh ginger |
| 1 teaspoon hot Pepperoncino |
| 1 tablespoon of whole black pepper |
| 1 tablespoon of tomato paste |
| Extra virgin olive oil |
| Salt and pepper to taste |
Preparation
Pell the scampi tails, place shells in a plate and flesh in another.
Minced the anchovies and capers and smash the garlic clove.
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 it 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 (see recipe on our website) or just as a soup.»
Tips, Tricks + Culinary ideas
Preparation steps
1 - Pell the scampi tails. Reserve the shells in a plate and the flesh in another one.
2 - Minced the anchovies and capers. Smash the garlic clove.
3 - Heat some olive oil in a saucepan with the garlic, capers and anchovies.
4 - Add the tomato paste.
5 - Add the scampi shells.
6 - Mix together. Cook until the scampi gets darker, about 2 to 3 minutes.
7 - Add 4 cup of water.
8 - Add the fresh ginger and the fresh parsley bouquet.
9 - Add the whole black pepper.
10 - Cover and leave to low heat for about 45 minutes.
11 - Place the tomatoes in a bowl.
12 - Crush the tomatoes with your hands.
13 - Keep only the leaves from the cilantro.
14 - 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.
15 - Add the white wine.
16 - With a stainless strainer, filter the broth directly in the saucepan.
17 - Add the tomatoes. Mix well. Cook for a couple of minutes.
18 - Add the fresh clams. Cover cook at medium heat for about 5 minutes or until the clams open up.
19 - Add the mussels, the scampi flesh and the fresh cilantro.
20 - Salt and pepper to taste. Cover and leave at medium heat for about 5 minutes or until the mussels opens up.
21 - Serve in a bowl as a soup or serve with pasta and olive oil.
